Monica Shaw’s colourful recipe for chargrilled romanesco salad can be served as a main too – simply add some chickpeas, cooked quinoa or even fish.
• 1 romanesco
• 1 tsp olive oil
• 3 tbsp of sherry vinegar
• 1 tbsp of honey
• 3 tbsp of raisins
• 1 red onion, small, thinly sliced
• 3 tbsp of sliced almonds, toasted
• 1 handful of dill, chopped
1 Whisk the honey with the sherry vinegar then toss with the onions, raisins and a pinch of salt. If you have time, leave this mixture for 30 minutes or so to give the raisins a chance to plump up and the onions a chance to soften.
2 Cut the Romanesque cauliflower into florets and steam for about 4 minutes, so that its tender but still has a crisp bite to it.
3 Meanwhile, heat up a grill pan (or your outdoor barbecue) on a high heat. Toss the cauliflower with the olive oil then grill, turning occasionally, so that it gets nice black crispy bits on all sides.
4 Place the chargrilled cauliflower in a bowl and toss with the vinegar-onion-raisin mixture. Season with salt and pepper as needed. Add more olive oil if you’d like. Serve the salad sprinkled with sliced almonds and dill.
Recipe courtesy of Monica Shaw, originally published on GreatBritishChefs.com