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Romanesco can be served as a main dish with other boiled vegetables or as a side dish; added to soups, salads, rice dishes or as desired.
Ingredients
- 1 romanesco
- 1 can of mushrooms or fresh mushrooms
- 1 avocado
- 1 handful of fresh blueberries
- 100g roasted pumpkin
- 1 teaspoon flax seeds
- 1 tablespoon virgin olive oil
- Salt
- Pepper
| Nutritional Information per serving | |
|---|---|
| Calories: | 296kcal |
| Fat: | 18g |
| of which saturates: | 3,3g |
| Carbohydrates: | 24,8g |
| of which sugars: | 6,6g |
| Fiber: | 12g |
| Proteins: | 8,7g |
| Salt: | 0,8g |
How to make: Romanesco Salad
| Preparation time: | 8 minutes |
| Cooking time: | 15 minutes |
| Portion size: | 1 Dish |
| Number of servings: | 2 |
| Cooking style: | Mediterranean |
- The first thing to do is separate the flowers and wash them.
- If cooked, the cooking time will depend on the desire texture. About 10 minutes should be enough to make it firm and about 20 to 30 minutes to make it soft.
- Drain the mushrooms and cut the pumpkin, avocado and blueberries into small pieces
- Place all the ingredients in a bowl, sprinkle over the seeds, and season to taste.
- Stir well and serve on two plates.
Romanesco Salad
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