Ingredients
-
half romanesco broccoli
-
Saffron Yoghurt Mix:
-
3 tbsp yoghurt(Greek/coconut/soy yoghurt are all fine)
-
Half tsp turmeric powder
-
one Squeeze lemon
-
Salt and pepperto taste
-
a pinch saffron strands
-
1 tbsp warm water
-
Indian Spice Mix:
-
1 tbsp Neutral oilI use coconut oil
-
1/2 tsp cumin seeds
-
1/2 tsp rye seeds
-
1/2 tsp coriander seeds
-
1/2 tsp fennel seeds
-
1/2 tsp Nigella seedsonion seeds
-
1/2 tsp fenugreek seeds
-
black pepper
Directions
When I find beautiful produce which is fresh and in its prime, I love creating dishes where the produce shines through and isn’t covered up, in my last few posts I have really focussed on this ethos making the vegetables the main stars of the dish
This dish is so perfect on warm day as the yoghurt offers a wonderful cooling effect and the combination of the saffron, turmeric and Indian spices adds such a lovely flavour
How to Make Romanesco Broccoli, Pink Radishes with a Saffron Spiced Yoghurt:
- Cut the romanesco into florets, blanch them in salted water until tender but still holding their shape
- Cut the radishes into thin slices
- Make the saffron yoghurt by whisking the yoghurt, turmeric, lemon together and season to taste
- In a small bowl combine the saffron strands and warm water for a few minutes until the colour of the water changes and then pour into the yogurt mix and keep aside
- In a saucepan, heat the oil over a medium heat and then add all the spices, sauté until they pop and then add a crack of black pepper mix into the yoghurt mix
- Assemble by using the spiced yoghurt as a base on your plate and top with the romanesco florets and radishes and top with toasted onion/nigella seeds
