Romanesco salad with tomato and olive

Preheat the oven to 200 ° C. Bring a pot of water to the boil.

Divide the romanesco into small florets and cook for 5 minutes. Drain in a colander, rinse with cold running water and drain well.

Put the florets in a large flat dish.

In the meantime, put the to to the branch in the large baking dish and drizzle with the olive oil.

Put the pine nuts in the smaller oven dish. Roast the to and pine nuts at the same time for 10 minutes in the middle of the oven.

In the meantime, finely chop the fresh herbs and put them in a container. Add the rest of the oil and season with salt and pepper.

Mix the oil through the romanesco boxes. Divide the pine nuts and olives over them and put the tomatoes on them. Drizzle with the balsamic vinegar.