Roasted Romanesco with Green Pea Hummus
This a beautiful vegetarian dish for a light lunch, or an excellent side dish for meat, chicken or fish.
Servings: 4 people
Ingredients
- 1 romanesco, washed and cut into florets
- 1/2 cup hazelnuts, skin on
- 1/4 cup raisins I like Market Grocer raisins
- 1 handful mint leaves, washed and cut finely or shredded
- 2 tbsp sherry vinegar
- olive oil
- flaked sea salt and freshly ground black pepper
Green Pea Hummus
- 1 400g tin chickpeas (drained and rinsed)
- 2 cups frozen peas
- 1/2 cup olive oil
- 1 clove garlic, peeled
- 1 1/2 lemons, zest and juice
- flaked sea salt and freshly ground black pepper
Instructions
- Preheat oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.
- Soak the rasins in the sherry vinegar in a small bowl for about 10 minutes.
- Cut the romanesco into florets, arrange on the tray and roast for approximately 20 minutes, until the florets start to darken.
- Meanwhile, toast the hazelnuts in a dry frypan and until dark and aromatic. Set aside.
- When ready to serve, smear the green pea hummus with a spatula across a flat plate. Then arrange the romanesco florets on the top. Sprinkle with drained raisins, toasted hazlenuts and mint leaves. Drizzle with a little olive oil and season to taste. The salad can be served warm or ar room temperature.
Green Pea Hummus
- Cook the frozen peas for 3 minutes in boiling water, then rinse in cold water.
- Add the drained green peas, chick peas, garlic, lemon zest and juice, olive oil and 1/2 tsp salt to a large bowl and mix with a handheld blender until smooth. Season with pepper and extra salt if desired. Refrigerate in an airtight container until ready to use.
Notes
The romanesco can be roasted a day ahead and brought to room temperature when ready to use. The green pea hummus can also be made ahead of time and brought to room temperature.