for 2 people

Romanesco broccoli

400 g	Romanesco broccoli, cut into florets, stalk peeled, cut into approx. 1 cm slices
	salted water, boiling

Salad

1 tbsp	olive oil
2 tbsp	water
1 tsp	icing sugar
¼ tsp	salt
a little	pepper
125 g	red currants

To serve

75 g	soft goats' cheese
80 g	pumpernickel, coarsely chopped, roasted
40 g	hazelnuts, roasted, coarsely chopped

How it's done

Romanesco broccoli

Cook the broccoli in boiling salted water for approx. 4 mins. until just soft. Drain the romanesco, rinse with cold water.

Salad

Place the oil in a bowl along with all the other ingredients up to and including the pepper, mix well. Add the redcurrants and the romanesco, mix.

To serve

Serve the salad topped with soft goat's cheese, pumpernickel and nuts.

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