for 4 person

To prepare

500 g

Romanesco broccoli

Vegetables

500 g	baby potatoes
	salted water, boiling

Bacon

110 g

bacon strips

Eggs

3	fresh eggs
	water, boiling

Pesto dressing

1 dl	water
1 dl	olive oil
3 tbsp	sweet balsamic vinegar
1	garlic clove
50 g	pine nuts
1 bunch	basil
1 bunch	flat-leaf parsley

30 g	grated Parmesan
¼ tsp	salt

How it's done

To prepare

Cut the romanesco into florets.

Vegetables

Cook the potatoes uncovered in boiling salted water for approx. 10 mins. Add the romanesco and cook for approx. 8 mins. until the potatoes are just soft. Drain both, leave to cool slightly. Cut the potatoes in half and place in a bowl with the romanesco.

Bacon

Fry the bacon in a frying pan slowly until crispy, without adding any oil. Remove, drain on kitchen paper.

Eggs

Carefully place the eggs into simmering water and cook (uncovered) for approx. 10 mins. Remove the eggs, rinse in cold water, leave to cool. Peel and quarter the eggs.

Pesto dressing

Place the water in a measuring cup along with all the other ingredients up to and including the parsley, puree.

Add the cheese, mix. Season the dressing with salt.

To serve

Toss the potatoes and romanesco with the dressing, arrange on a platter. Top with the bacon and eggs.

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