Romanesco & Broad Bean Salad

Romanesco, the beautiful broccoli from outer space.

Mesmerising geometric spirals within spirals, it is, as far as we’re concerned, proof positive of alien life and 16th century visitations to Italy, where it has been cultivated ever since.

Quantities would just get the way of this delightful dish. We’re freestylin’ here along a well trodden path and there’s something special in the way these veggies and leaves come together of their own accord, in a simple and mellow flavoured, laid back salad.

30 mins | easy 



how to double pod broad beans:

remove the beans from their pods and throw them into a small pan of boiling water for 2 mins. scoop from the pan with a slotted spoon and chuck into a bowl of cold water. then pop the bright and tender bean from the leathery skin by gently squeezing.  

romanesco, small florets 
broad beans, double podded 
spring onion, finely sliced
pea shoots
beet shoots
olive oil
sea salt flakes and freshly ground pepper 


As your beans are cooling briefly in cold water ready to be double podded, add the romanesco florets into the pan of boiling water for 2 mins. Drain and put in it’s own bowl of cold water.

Loosely arrange the veg and shoots on a serving dish and spoon little dollops of labneh about the place (in the dish, yeh).

Lightly drizzle some good olive oil and season with salt and pepper.



Happy spring bank holiday folks x

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