Romanesco salad with tahini dressing

Recipe by Jo Feehan - Second Helping

Serves four.

  • 1 head of romanesco
  • 100gm feta
  • 100gm ligurian olives
  • Extra virgin olive oil
  • 4 tblsp dukkah
  • 1 red shallot, finely sliced lengthwise
  • Dressing Ingredients (makes about 1 cup)
  • 1/3 cup well-stirred tahini (Middle Eastern sesame paste)
  • 1/3 cup water
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • 2 garlic cloves, chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon sugar (optional)
  1. To make your Romanesco salad, cut romanesco into florets, blanch in boiling water for 2 minutes then set aside to drain.
  2. Drizzle with olive oil and roast on a baking tray in a 180C oven for 20 minutes.
  3. To serve smear a generous spoonful of tahini dressing on 4 plates.
  4. Divide the florets equally between the plates then add the olives, crumbled feta and sliced shallot.
  5. Sprinkle each with 1 tbs dukkah.

This recipe is by Jo of Second Helping. 

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