Romanesco is such an ancient looking vegetable, which is a cross between cauliflower and broccoli. It can be cooked as you would a cauliflower and it absorbs flavour easily.

This dish consists of flavouring the cooling yoghurt with spices and dressing it with lemon and a hint of chilli.

Preparation time - 15 minutes, plus 1 hour to marinate

Cooking time - 3 minutes

Skill - easy

Serves 4 as a side

Ingredients

1 head romanesco

½ cup unsweetened greek yoghurt

½ tsp ground turmeric

½ tsp ground five spice

1 tsp good quality honey

1 lemon, zest and juice

2 Tbsp extra virgin olive oil

½ tsp sea salt flakes

Freshly ground black pepper

2 Tbsp sultanas (i used golden)

2 Tbsp apple cider vinegar

2 Tbsp hemp seeds, lightly toasted

1 red chilli, seeds removed, finely diced to serve

Method

Remove the core from the romanesco.  Slice the florets into 3mm slices (approx).  Pick through the outer leaves and add.

In a mixing bowl add the yoghurt, spices, honey, zest and half of the lemon juice. 

Whisk in the oil and season with a little salt and cracked pepper.

Add the romanesco and stir to coat, cover loosely and let the marinate for at least an hour.

Heat the vinegar in a saucepan with the sultanas, recover and remove from the heat.  Allow to cool and plump up.

To assemble, add the cool sultanas to the romanesco and mix through.

Arrange on a platter, scatter over the hemp seeds and finish with a dusting of red chilli.