Broccolo Romanesco and chickpea salad

Broccolo Romanesco is a beautiful vegetable, but if you cannot find it you can substitute here with a cauliflower. Cut the florets and drop them in salted boiling water, then cook them until soft but not mushy. Cool in cold water and drain, then dress with white wine vinegar or white balsamic (about one tbsp). Drain one can of chick peas (keep the chickpea water - aquafaba, to make vegan meringues or other vegan recipes) and add to the Broccolo. Add olive oil (about 2 tbsp) and salt to taste. To finish add some olives (ascolane olives are the best, otherwise used other marinated olives). Mix well and serve at room temperature.

Photo and Recipe by Alessandra Zecchini ©