Romanesque Salad with Chickpeas
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 head Romanesco, if necessary cauliflower is also possible
- 2 tablespoon tahini
- 1 teaspoon paprika powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 1 bunch parsley, smooth
- 1 bunch chives
- 1 bunch spring onions or 5 shallots
- 1 lemon (s)
- 3 tablespoon olive oil
- 2 cloves garlic
- 1 piece (s) ginger root, fresh, about the size a walnut
- 1 chilli pepper (s), red
- 2 cans chickpeas, or 1 large one
Print Recipe
Pin Recipe Instructions
- Divide the romanesco into florets and wash, then drain well in a colander.
- Prepare the marinade during this time. Chop the ginger and garlic, cut the chilli pepper into fine rings. Mix these ingredients with olive oil, tahini, salt, pepper, turmeric, cumin and paprika powder and mix in a freezer bag with the romanesco so that it is coated all over.
- Line a baking sheet with parchment paper or use a large coated baking dish and spread the cabbage on top. It is best if the florets are not on top of each other, then more toasted aromas develop.
- Now place in the oven at 180 ° C for about 30 minutes on the middle rack. The cooking time depends on the size of the pieces and how soft or firm you like the Romanesco. Just try it and if it`s good for you, take it out.
- While the romanesco is in the oven, cut the parsley, chives and spring onions into small pieces, place in a large bowl, squeeze the lemon over it and mix with the drained chickpeas.
- When the cabbage comes out of the oven, mix it in as well. At the end, pour a good sip of olive oil over it and if it is actually not spicy enough, add a little salt and pepper.
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