Serve it warm and a salad becomes appealing in winter. Especially when it's as nourishing and delicious as this one. If you haven't tried Romanesco you are in for a treat. Save time and roast the whole head, and use half to make this salad and the other half as a vegetable side dish. Once tasted, I promise you'll be hooked!
Preheat the oven to 180C
Rinse the lentils thoroughly and add to a pan with 2 cups cold water. Bring to the boil. Reduce heat to simmer and cook for 25 - 30 minutes or until tender.
The lentils should hold their shape.
Arrange the Romanesco on a baking tray and drizzle with half a tablespoon of olive oil. Place in the oven to roast for 15 - 20 minutes or until the stalks are tender when pierced with a sharp knife.
Use a jar or small bowl to combine the remaining olive oil with lemon juice, herbs, mustard, capers, and garlic.
Remove the Romanesco from the oven and toss through the lentil and dressing while still warm.
Serve as a vegan main dish for 2 people, or as a side dish with grilled salmon or chicken for 4 people.
Makes 2 servings
|Prep Time:||20 mins|
|Cooking Time:||30 mins|
|Ready in:||50 mins|
|Dinner, Side Dish|
|Nutritional Information - Per Serve|
|Saturated Fat||4 g|
|Total Carbohydrate||25 g|
|Total Protein||17 g|
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