Ingredients
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half romanesco broccoli
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Saffron Yoghurt Mix:
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3 tbsp yoghurt(Greek/coconut/soy yoghurt are all fine)
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Half tsp turmeric powder
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one Squeeze lemon
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Salt and pepperto taste
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a pinch saffron strands
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1 tbsp warm water
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Indian Spice Mix:
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1 tbsp Neutral oilI use coconut oil
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1/2 tsp cumin seeds
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1/2 tsp rye seeds
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1/2 tsp coriander seeds
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1/2 tsp fennel seeds
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1/2 tsp Nigella seedsonion seeds
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1/2 tsp fenugreek seeds
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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