This weeks vegetable finds were in the fluorescent category! As a big fan of colours in cooking, I was excited to come up with a vibrant healthy appetiser for my own eating pleasure. I didn’t quite expect it to come out looking so fancy-pants, but, well, one thing led to another and there I was with my next blog entry!
I love Romanesco, Its pointy florets remind me that of a Balinese buddhist temple! It’s a bright green vegetable that kind of resembles a brighter brocoli with cauliflower attributes!
To contrast this vibrant green, I found a selection of heirloom beetroot in all the colours of the rainbow!
Combine these funky veges with my never-dying hummus addiction, a few slices of sprouted toast and you have your self a sweet little afternoon snack!
Romanesco, & heirloom beetroot salad with roast carrot & butterbean hummus.
For the Salad
6-8 florets of romanesco
3 different coloured beets, thinly sliced with a mandolin – soak for two hours in water, honey and cider vinegar.
A few slices of sprouted bread, toasted and cut into triangles.
1 radish, thinly sliced
A few baby spinach leaves
Some mint leaves
Sherry Balsamic glaze to dress
Beetroot powder for plating
Sprinkle of hemp seeds
For the Hummus
1 cup butterbeans, soaked over night (you can also use canned)
1 cup of carrot pieces, pre roasted until golden
2 tbs tahini
1 thinly sliced garlic clove
squeeze of lemon
1/2 cup good quality olive oil (add more as desired)
First make the hummus, by blending all together in a food processor.
Steam or boil the romanesco until al-dente.
After soaking the beetroot slices, remove them from the pickling solution and dry on a paper towel. Be careful not too over soak, otherwise they will lose their crunch. They are also quite nice to pick up the hummus with when firmer.
To plate, you can be as creative as you like really. I smeared the hummus on the plate first, and sprinkled with beetroot powder. I placed the beetroot wheels upright in the hummus, then followed with the other elements. Finally you can dress with the balsamic glaze and a sprinkle of hemp seeds.