for 4 person

To precook the Romanesco

800 g	Romanesco broccoli
	salted water, boiling
1 bunch	peppermint, leaves torn off
2 tbsp	olive oil
1 tsp	sea salt

Green yoghurt dressing

1 tbsp	lemon juice
1 tbsp	olive oil
1 bunch	flat-leaf parsley, roughly chopped
1	garlic clove, coarsely chopped
300 g	plain greek yoghurt
½ tsp	salt
a little	pepper

How it's done

To precook the Romanesco

Precook the Romanesco upside down in boiling salted water for approx. 10 mins. Place the mint in a colander, drain the Romanesco over the top, allow the water to evaporate. Place the mint in a blender. Halve the Romanesco, place on a baking tray lined with baking paper, drizzle with oil, season with salt.

To roast

Approx. 40 mins. in the lower half of an oven preheated to 220°C. Remove, allow to cool slightly.

Green yoghurt dressing

Add the lemon juice, oil, parsley, garlic and 100 g of yoghurt to the mint in the blender, puree until very smooth, season. Stir in the remainder of the yoghurt. Drizzle the dressing on top of the Romanesco, serve lukewarm or cold.

Show complete recipe