Marinated Romanesco

Ingredients

• 1 lemon
• 1 tsp Mustard
• 0.5 tsp brown sugar
• 4 tbsp olive oil
• Salt
• Pepper
• 750 g Romanesco (1 head)
• 100 g whole grain bread (2 slices; with nuts)
• 6 stalks flat-leaf parsley
• 1 bunch chives
• 4 dried tomatoes
• 40 g smoked salmon ham (4 slices; skin removed)

Instructions

1. 1.

   Halve the lemon, squeeze out the juice and whisk it in a small bowl with mustard and sugar. Whisk 3 tbsp oil into the mixture, then season with salt and pepper.

2. 2.

   Clean, rinse and cut the Romanesco into florets. Bring about 250 ml salted water to a boil in a pot. Add the florets, cover and simmer for about 8 minutes until tender. Drain in a colander.

3. 3.

   Place the Romanesco in a bowl, pour the hot lemon sauce over it and let marinate for about 15 minutes.

4. 4.

   Meanwhile dice the bread into small cubes. Heat the remaining oil in a pan and toast the bread cubes on all sides until crisp.

5. 5.

   Wash the parsley, shake off excess water, remove leaves from stems and chop; wash the chives, dry and cut into rings. Dice the tomatoes and ham.

6. 6.

   Season the marinated Romanesco with salt and pepper. Mix the tomatoes, ham and herbs with the toasted bread cubes, scatter over the Romanesco and serve.