Mint leaves are used as a garnish on this yoghurt-marinated romanesco salad. Photo: Simon LambertRomanesco is such an ancient looking vegetable, which is a cross between cauliflower and broccoli. It can be cooked as you would a cauliflower and it absorbs flavour easily. This dish consists of flavouring the cooling yoghurt with spices and dressing it with lemon and a hint of chilli. Serves 4 as a side Prep time 15min, plus 1hr to marinate Cooking time 3 min Skill easy 1 head romanesco ½ cup unsweetened greek yoghurt ½ tsp ground turmeric ½ tsp ground five spice 1 tsp good quality honey 1 lemon, zest and juice 2 Tbsp extra virgin olive oil ½ tsp sea salt flakes Freshly ground black pepper 2 Tbsp sultanas (I used golden) 2 Tbsp apple cider vinegar 2 Tbsp hemp seeds, lightly toasted 1 red chilli, seeds removed, finely diced to serve Method Remove the core from the romanesco. Slice the florets into 3mm slices (approx). Pick through the outer leaves and choose a few smaller ones. In a mixing bowl add the yoghurt, spices, honey, zest and half of the lemon juice. Whisk in the oil and season with a little salt and cracked pepper. Add the romanesco and stir to coat, cover loosely and let marinate for at least an hour. Heat the vinegar in a saucepan with the sultanas, recover and remove from the heat. Allow to cool and plump up. To assemble, add the cool sultanas to the romanesco and mix through. Arrange on a platter, scatter over the hemp seeds and finish with a dusting of red chilli.
