ROMANESCO AND ANCHOVY SALAD

FEEDS 2

• 1 head of romanesco

• 100g pecorino

• 100g watercress

• 2 tbsp olive oil

• Squeeze of lemon juice

• 100g salted anchovies

METHOD

Break the romanesco into florets, then shave to 2mm thick. Shave the pecorino in the same way, then wash the watercress. Whisk the oil and lemon juice together and season to taste with salt and pepper. Toss the romanesco, pecorino and watercress in the oil and lemon dressing, then plate up with scattered anchovies.