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tahini

Zaatar roasted romanesco steaks with lentils and tahini dressing

February 5, 2018 by vytran24 2 Comments

A hearty meal of romanesco steaks roasted with za’atar, French lentils, and a tangy yogurt tahini dressing.

three romanesco steaks in roasting tray

Every winter I look forward to the sight of romanesco at the Little Italy farmers market.  If you haven’t seen them, you’re in for a pleasant surprise.  Romanesco belongs to the brassica family along with broccoli, cauliflower, brussels sprouts, kale, and many more vegetables but is hands down the most stunning vegetable I have ever seen.  Their spiky and symmetrical florets are arranged in a logarithmic spiral called fractal nature and set them apart from broccoli and cauliflower.  I love roasting them for a salad, making soup, or throwing them on a crudite platter.  Continuing with our meatless Monday initiative, I’m excited to share a recipe for za’atar roasted romanesco steaks with lentils and a yogurt tahini dressing.  

romanesco salad in a plate and yogurt tahini dressing in a bowl

The romanesco head is sliced lengthwise into “steaks,” seasoned with a delicious Middle Easter herb blend called za’atar, and roasted to perfection.  Za’atar is a mix of spices that include sesame seeds, thyme, oregano, and sumac which imparts a nutty and citrusy taste.  You can make your own za’atar blend or buy premixed ones.  Given how mild the romanesco tastes, I needed a seasoning like za’atar to bring some bold flavor to this dish.  To maximize the flavor of romanesco during the roasting process, lay the steaks in a single layer so they have the chance to caramelize.  I added one of my favorite pulses, French puy lentils, to bring additional protein to the salad and create a complete meal. The whole dish is tied together with a bright and punchy dressing of yogurt and tahini.  After trying these zaatar roasted romanesco steaks, you might never go back to steaming romanesco again!

plate of two romanesco steaks with lentils and pomegranate seeds

If you’re looking for more meatless Monday inspiration, check out these recipes: watermelon radish carpaccio and argula salad or za’atar roasted radishes and lentil salad.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

 

5 from 10 votes
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Zaatar roasted romanesco steaks with lentils and tahini dressing
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

A hearty meal of za'atar romanesco steaks and lentils served with a tangy yogurt-tahini dressing.

Course: Main Course
Servings: 2 servings
Ingredients
  • 1 romanesco head
  • 1 tbsp za’atar herb
  • 2 cloves of garlic, finely chopped
  • 2 tbsps olive oil extra virgin
  • 1/2 tsp salt
  • 1/4 tsp pepper freshly ground
  • 1 1/2 cups water
  • 1/2 cup French (Puy) lentils
  • 1/4 cup pomegranate seeds
Yogurt tahini dressing
  • 1 tbsp tahini
  • 1/4 cup Greek yogurt
  • 1/4 cup lemon juice freshly sqeezed
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 400 degrees F.

  2. Cut the romanesco into half inch steaks, leaving the stem at the bottom to hold the florets together.

  3. In a bowl, add olive oil, garlic, and za’atar and mix to combine.

  4. Place the romanesco steaks in a single layer on a large tray lined with parchment paper.

  5. Brush both sides with the za’atar mixture and season with salt and pepper.

  6. Bake for 25 minutes, flipping them halfway to ensure even roasting and caramelization.

  7. While the romanesco is roasting, bring a pot of water to a boil over medium-high heat and add the lentils. Decrease the heat to maintain a simmer and cook for 15 minutes.  Once the lentils are tender, drain under cold water, and set aside.

  8. To make the dressing, place the tahini, yogurt, lemon juice, salt, and pepper in a bowl and mix to combine.

  9. When ready to serve, divide the romanesco steaks, lentils, and pomegranate seeds onto salad plates. Drizzle with yogurt tahini dressing.

Recipe Notes

-When picking romanesco, pick firm heads that are heavy for their weight and show no signs of discoloration or sunburn.

-Extra dressing can be kept in a tightly lidded container for up to a week.

Filed Under: Brassica, Salad, tahini, vegetarian, Zaatar Tagged With: brassica, lentils, romanesco, romanesco steak, salad, tahini dressing, yogurt dressing, zaatar

Fava bean tahini and pepita dip

June 7, 2016 by vytran24 Leave a Comment

Fava bean, or broad bean, is one of my favorite spring ingredients and only available for a short period from mid March through May. They’re an ancient member of the pea family with a delicious nutty and buttery taste. It takes a bit of work to get to the edible part–shelled, blanched, then removed from their tough outer skin–but completely worth it. 

Although most people like to make a fava bean soup, add them to salad and risotto, and even a tart but I love making a fava bean dip for flatbread and vegetables or as a spread on toast with soft boiled eggs. 

This fava bean is quite versatile so use your culinary imagination and enjoy!


Fava bean, tahini, pepita dip

¾ cup fresh fava beans
½ cup roasted pepitas plus extra for garnish
1 tbsp tahini
2 tbsps lemon juice
6 tbsps olive oil and extra for drizzling
2 cloves of garlic, crushed
Sea salt and freshly ground pepper to taste
1 tbsp roasted sesame seeds for garnish

1. Remove the fava beans from the shell.

2. Bring a small saucepan to a boil over medium heat. Add the fava beans to the boiling water and cook for 5-7 minutes depending on the size of the fava beans.

3. Drain the fava beans and add the fava beans to a bowl of cold water.

4. Drain again and pop each bean out of its skin and set aside.

5. In a food processor, add the fava beans, pepitas, tahini, lemon juice, and garlic and process for 2 minutes until the mixture resembles a course paste.  Season with salt and pepper to taste.

6. Remove the fava bean mixture and place it in a serving bowl. 7.Drizzle with extra olive oil, sprinkle with sesame seeds and extra pepitas, and serve with vegetables as a dip or as a spread on toast with soft boiled eggs.

Filed Under: Appetizer, tahini Tagged With: dip, fava beans, pepita, tahini dip

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