Romanesco salad

I’m trying to eat as many different plants as I can to increase the diversity of microbes in my gut. Experts seem to think that a goal to have in mind is about 30 different varieties per week. This can sound intimidating but it’s really so much easier than it sounds, this plate alone has 12! It’s also full of fibre, healthy fats, plant protein, antioxidants and other immune boosting ingredients. It’s really simple to make and very delicious! 

You will need:

1 Romanesco 

1 red onion ( thinly sliced)

1/2 cup raisins 

1 tbsp sunflower seeds

1 tbsp pumpkin seeds 

1 tbsp almonds 

(All nuts and seeds toasted) 

1 tbsp apple cider vinegar

1 tbsp olive oil

1 tin butter beans or similar

juice of 1 lemon + 1 tsp zest

1 tsp honey 

Handful chopped parsley

Salt + pepper 

Put your oven onto the fan setting at 200 degrees 

Whisk the honey, lemon juice and vinegar in a bowl and add the raisins and thinly sliced onion, set aside. 

Cut the romanesco into florets and steam  for 5 mins

Line a baking tray with baking paper and fill with the steamed romanesco and olive oil. Roast for 10 mins or until slightly charred.

Once the romanesco is ready transfer to a large bowl with all the other ingredients and combine. 

Season with salt + pepper 

Enjoy!