Ingredients
- 1 head of Romanesco
- 400g yams
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
Dressing Ingredients:
- ¼ cup orange juice
- ½ cup light olive oil
- 1 Tbsp Dijon mustard
- 1 Tbsp poppy seeds
- 1 tsp cider vinegar
- Pinch salt
WARM ROASTED ROMANESCO & YAM SALAD
Method
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To make the dressing, in a bowl mix together the orange juice, mustard, cider vinegar and poppy seeds. While whisking drizzle in the olive oil and then season with a pinch of salt
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Pre heat the oven to 200 degrees Celcius.
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Wash and slice the yams in to rounds and lightly season with salt, pepper and a drizzle of olive oil
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Spread in a single layer on a baking tray
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Wash and chop the Romanesco into florets, season with salt and pepper and a little olive oil and spread over a baking tray
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Roast both trays of yam and Romanesco until tender (the Romanesco will be quicker than the yams to cook)
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Toast the pumpkin and sunflower seeds
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Mix everything together in a bowl and add a few tablespoons of the dressing
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Check seasoning and adjust if needed
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Enjoy warm or cold
