Ingredients
- 4 leeks, trimmed and cut lengthways in half
- 1 Romanesco, divided into florets
- 3 Tbsp cooked haricot or cannellini beans
- 1 Tbsp chopped parsley
- 2 tsp balsamic vinegar
- 2 Tbsp olive oil
- 1 Tbsp freshly grated parmesan cheese
- Sea salt and freshly ground black pepper
WARM SALAD OF ROMANESCO, GRILLED LEEKS & HARICOTS
Method
- Cook the leeks in large pan of boiling salted water for a few minutes, until just tender, then drain and dry well
- Heat a ridged grill pan, place the leeks on it and grill on both sides until ridge marks appear
- Remove from the grill, cut into strips and set aside
- Cook the romanesco in boiling salted water until just tender
- Drain well and toss with the leeks, white beans, parsley, vinegar and olive oil
- Season well and sprinkle with parmesan and serve
Comments
ROMANESCO OR BROCCOFLOWER This interesting vegetable was first documented in Italy in the sixteenth century. It is a cross between a cauliflower and broccoli , with a crunchy texture and a flavour more like cauliflower.
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