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Spiced Warm Romanesco Salad with Tahini Dressing and Pomegranate

This recipe isn’t just tasty – it’s nice to look at, too. The vivid green of broccoli and cauliflower hybrid, romanesco, topped with a drizzle of tahini, is a Middle Eastern match made in heaven.

Serves 4 Total Time 20 mins

Ingredients

  • 1 medium romanesco cauliflower, broken into florets
  • 1 tbsp olive oil 
  • 1 large red onion, sliced 
  • 2 garlic cloves, crushed 
  • 2 tsp baharat spice mix 
  • 200g couscous 
  • 400ml vegetable stock 
  • Large handful mint leaves
  • Large handful parsley leaves 
  • 100g pomegranate seeds
  • Sumac to sprinkle (optional)

For the dressing:

  • 120g Nush Almond Milk Yogurt 
  • 1½ tbsp tahini
  • Juice from ½ lemon

Instructions

  1. Steam the romanesco florets for 5–6 minutes.
  2. Meanwhile, heat the oil in a large frying pan and cook the onions until soft and slightly brown. Add the garlic and baharat spice mix to the pan and cook for 30 seconds. 
  3. Once the romanesco is done, add it to the onion pan, cook for another 1–2 minutes, then pour in the couscous and stock.
  4. Turn the heat under the pan down as low as it will go and cover with a lid. Leave to steam gently for 2–3 minutes. 
  5. Spoon the mixture onto a serving plate and toss the herbs through.
  6. Mix the dressing ingredients, season, then drizzle over the salad and top with the pomegranate seeds and sumac.
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