Serves 6
Preparation 15 minutes
Cooking 20 minutes
Skill Easy
Ingredients
1 romanesco
4 Tbsp olive oil
1 (100g) leek, sliced into 2mm rounds
3 cloves garlic, sliced thinly
¼ tsp fennel seeds, lightly crushed
Pinch chilli flakes
1 tsp oregano
1 lemon, zest and 2 Tbsp juice
1 tsp honey
¼ tsp salt
Freshly ground pepper
Method
Preheat the oven 190degC.
Cut the romanesco into (approx) 1.5cm-thick slices. Don’t worry if some of the slices fall apart — just add them alongside the slices.
Drizzle with a tablespoon of oil and season with a little salt and pepper.
Place on to a baking paper-lined oven dish and roast for 20 minutes or until golden and tender.
Meanwhile make the lemony leek dressing.
Add the remaining olive oil to a medium-sized fry pan.
Add the sliced leeks and cook gently over a moderate heat for 5 minutes, add the garlic and fennel seeds and cook until the garlic starts to go golden and the leeks have a little texture and colour.
Add the chilli flakes, oregano, lemon zest and juice. Season with salt and pepper. Stir to combine and taste. Adjust if necessary.
When the romanesco is golden and tender, spoon over the lemony leeks and enjoy!
