Romanesco & soya bean bruschetta with beet & blueberry chutney
These romanesco & soya bean briskets are the perfect for brunch, lunch or made in miniature as a canapé!
  1. Bring a small pot of water to the boil. Carefully toss in the soya beans and boil for 8 minutes. Drain and set aside to cool for 10 minutes. Place the warm soya beans, water and ground coriander into a jug or small bowl. Using a stick blender, blitz them into a smooth paste. Check for seasoning and set aside.
  2. Steam the wedges of romanesco for 8 minutes. Set aside to cool.
  3. Place a small skillet over medium-low heat. Toast the cumin and mustard seeds until golden and aromatic. Do not burn! Put the spices and pinch of salt into a mortar, and pound to a powder using the pestle. Alternatively use a spice grinder.
  4. Place a large skillet over medium heat, add the oil and carefully lay the wedges of Romanesco into the oiled pan, turning over to coat both cut sides. Immediately sprinkle over a little of the spice-salt mixture, turning when the underside is golden. Sprinkle over a little more of the spice-salt. Set aside as you toast your bread.
  5. Lightly oil the bread and either grill or griddle it, until toasted.
  6. To assemble, spread the soya bean mixture over the toasted baguette, top with the chutney, then the cauliflower. Garnish with a few sprigs of chervil, a few blueberries and soya beans.