Chargrilled romanesco salad
by
- Side
- Easy
- 4
- 40 minutes
PT40M
Monica Shaw's colourful recipe for chargrilled romanesco salad can be served as a main too, simply add some chickpeas, cooked quinoa or even fish.
Ingredients
Method
1
Whisk the honey with the sherry vinegar then toss with the onions, raisins and a pinch of salt. If you have time, leave this mixture for 30 minutes or so to give the raisins a chance to plump up and the onions a chance to soften
2
Cut the Romanesque cauliflower into florets and steam for about 4 minutes, so that its tender but still has a crisp bite to it
3
Meanwhile, heat up a grill pan (or your outdoor barbecue) on a high heat. Toss the cauliflower with the olive oil then grill, turning occasionally, so that it gets nice black crispy bits on all sides
4
Place the chargrilled cauliflower in a bowl and toss with the vinegar-onion-raisin mixture. Season with salt and pepper as needed. Add more olive oil if you’d like. Serve the salad sprinkled with sliced almonds and dill
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Chargrilled romanesco salad
