for 4 person

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

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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