Roasted Romanesco broccoli with labneh

Roasted Romanesco broccoli with labneh

Total: 8 hr 45 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 287 kcal
, Fat: 21 g
, Carbohydrate: 13 g
, Protein: 10 g

Ingredients

4 people

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

400 g plain greek yoghurt
1 tbsp lime juice
¾ tsp salt

Marinade

3 tbsp tahini (sesame paste)
2 tbsp apple vinegar
2 tbsp olive oil
1 organic lime
½ bunch coriander
½ bunch peppermint
½ tsp chilli flakes
¼ tsp salt
a little pepper

To cook the Romanesco broccoli

1 Romanesco broccoli (approx. 800 g)

To prepare the Romanesco broccoli

salted water, boiling

To serve

100 g raspberries
40 g unsalted, shelled pistachios
½ bunch coriander
½ tsp chilli flakes
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How it's done

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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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