Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Labneh
Marinade
To cook the Romanesco broccoli
To prepare the Romanesco broccoli
To serve
How it's done
Labneh
Mix the yoghurt with the lime juice and salt.
Pour the yoghurt into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.
Marinade
Mix the tahini, vinegar and oil in a measuring cup. Grate in the zest from the lime, squeeze in 1 tbsp of juice. Tear off the coriander and mint leaves, add, puree. Add the chilli flakes, season.
To cook the Romanesco broccoli
Cut a cross into the broccoli stalk, cook in boiling salted water for approx. 10 mins. until just soft.
To prepare the Romanesco broccoli
Remove with a slotted spoon, drain, transfer to a baking tray lined with baking paper.
Romanesco broccoli
Brush the broccoli with the marinade.
To roast
Approx. 15 mins. in the lower half of an oven preheated to 200°C.
To serve
Stir the drained labneh until smooth, spread on a platter, top with the Romanesco broccoli. Scatter the raspberries on top. Coarsely chop the pistachios, tear off the coriander leaves and sprinkle on top with the chilli flakes.
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