Here we are revisiting a vegetable that I consider to be one of the most beautiful around. My previous encounter with it involved a bit of spicy heat, some crunch from fried capers and almonds, with pops of colour from pomegranate and native Australian riberries.
What I’ve created here is another play on colours, textures and flavours. There’s nothing like mixing things up, right?
I’ve kept things on vegetarian side with this one, although some crumbled crispy prosciutto would take it to another level.
My freezer has a bag of soya beans in it pretty much year-round. Handy to have, really, tossed into stews and curries, quickly pan-fried with some bacon; they’re quite the resourceful ingredient. All I’ve done is make a simple purée with the soya beans; nothing too glamorous as I didn’t want it to compete with the other layers.
That stash of beet & blueberry chutney I made recently came in use with many things I knocked together in the kitchen – namely with meaty concoctions, mind you.
I’ve topped the purée with the chutney, then crowned it with wedges of the gorgeous Romanesco that I’ve briefly steamed and pan-seared with spices. There’s crunch, there’s salt, there’s sweet and there’s sour. A great little canapé idea, as well!