Zaatar roasted romanesco steaks with lentils and tahini dressing
A hearty meal of za'atar romanesco steaks and lentils served with a tangy yogurt-tahini dressing.
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
- Preheat the oven to 400 degrees F.
- Cut the romanesco into half inch steaks, leaving the stem at the bottom to hold the florets together.
- In a bowl, add olive oil, garlic, and za’atar and mix to combine.
- Place the romanesco steaks in a single layer on a large tray lined with parchment paper.
- Brush both sides with the za’atar mixture and season with salt and pepper.
- Bake for 25 minutes, flipping them halfway to ensure even roasting and caramelization.
- 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.
- To make the dressing, place the tahini, yogurt, lemon juice, salt, and pepper in a bowl and mix to combine.
- When ready to serve, divide the romanesco steaks, lentils, and pomegranate seeds onto salad plates. Drizzle with yogurt tahini dressing.
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.