Romanesco with Honey Kumquats
I am a big fan of kumquats. But I’m not ashamed to say it took me a while to work them out. Candied, salt and peppered, lightly pickled. But best just eaten whole in my opinion, popcorn citrus. Here they’re roasted with a little honey and pomegranate molasses and go really well with some cumin yogurt roasted romanesco.
Ingredients
1 romanesco
200g greek yoghurt
Juice 1/2 lemon
Olive oil
1 tsp cumin powder
2 cloves garlic
salt
10 kumquats
1 tsp honey
1 tsp pomegranate molasses
Preheat the oven to 190 degrees.
Mix the yoghurt, 2 tbsp olive oil, cumin, lemon juice, grated garlic and salt in a bowl. Cut the romanesco into florets and coat in the yogurt mix.
Roast in the oven for approx 40 mins until slightly charred and tender when pricked with a knife.
Meanwhile; quarter the kumquats, remove any obvious seeds. Coat in the honey, pomegranate molasses and a little olive oil. Season. Roast for approx 25 mins.
These two elements are delicious on their own with a little coriander and some toasted flaked almonds. I served it with some herby grains, and a simple chopped salad of tomatoes, cucumber, onion and tahini dressing. But feel free to add some feta, labneh, paprika roast tomatoes or baba ganoush.
