- IQF Romanesco Cauliflower florets
- 100g Pine nuts
- 100ml Lemon juice
- 300ml Olive oil
- IQF Pomegranate pearls
- IQF Kale
- Drizzle Truffle oil
- 1 thinly sliced garlic clove
- Thinly sliced fresh mint
- Pinch of salt
In a bowl whisk the olive oil into the lemon juice a little at a time until you have a nice dressing consistency. add the sliced garlic, season with sea salt and leave to infuse.
In a hot frying pan with a little oil, fry off the Romanesco on one side for a minute or so or until nicely charred and season with salt.
Drop the Kale into boiling water and blanche for around 30 seconds, once blanched drain well then pat dry with a cloth.
Toast the pine nuts in the oven until golden brown.
Heat up around an inch of oil in the bottom of a thick bottomed pan. Once hot then drop the kale in and fry for a few seconds until it stops bubbling, place on towel to drain off excess oil.
combine the romanesco with the dressing and pine nuts.
Organise the romanesco on the plate with the crispy kale and scatter a handful of pomegranate pearls around, simply finish with a drizzle of truffle oil.