ROASTED BRUSSELS SPROUTS AND ROMANESCO BROCCOLI WITH PRESERVED LEMON AND PARSLEY DRESSING
Originally this was going to be a salad made with raw or blanched Brussels sprout leaves, but with this week’s cold weather ideas soon switched to a warm roasted salad. It’s equally delicious to eat at room temperature leaving time for the vegies to soak up the dressing flavours.
Serves 6 as a vegetable accompaniment
500g Brussels sprouts, bases trimmed, halved (or quartered if large), tough outer leaves removed
1 head of romanesco broccoli, cut onto florets
Cape Schanck Picual Extra Virgin olive oil, for drizzling
2 tablespoons sunflower seeds, toasted
1 piece of preserved lemon (1/4 of a lemon section) peel, remove the pith and flesh
1 small garlic clove
½ teaspoon sea salt
1 small banana shallot, roughly chopped
¼ cup fresh mint leaves
½ cup flat leaf parsley leaves
1/4 cup Cape Schank Picual Extra Virgin olive oil
sea salt, to taste
Preheat oven to 180°C (160°C fan-forced)
Spread the Brussels sprouts and romanesco over the base of a baking tray and drizzle with olive oil. Toss to coat vegetables in oil and sprinkle with a little sea salt to season. Roast for 20 minutes or until just cooked through and a little charred on the outside.
Meanwhile make the dressing. Place all ingredients in the small bowl of a food processor and blend to combine well, the leaves are coarsely chopped and the mixture paste like.
Combine the hot roasted vegetables and dressing in a large bowl, gently tossing to coat well. Transfer to a serving platter and sprinkle over sunflower seeds. Serve warm or at room temperature.
Alternatives: substitute the romanesco with cauliflower. Add warm cooked chickpeas to the vegetables and dressing for a substantial warm salad meal.
Fiona Hammond © July 2019