This week’s quick and easy recipe makes the most of the last of the kalettes and romanesco.
Kalettes, also known as flower sprouts, are a hybrid of kale and Brussels sprouts and boast a similar nutritional profile as other cruciferous vegetables, including beta-carotene, vitamins C and K, folate, fibre and a variety of flavonoids and antioxidants.
Romanesco is a stunning vegetable somewhere between cauliflower and broccoli, but with a sweeter, nuttier flavour. It contains good levels of vitamins C, K, B5, B6, folate, choline and fibre, as well as the phytochemicals lutein, zeaxanthin, and quercetin.

Serves 2
½ a medium Romanesco
80-100g kalettes
1-2 garlic cloves (crushed)
½ thumb-sized piece of fresh ginger (finely grated)
1 tbsp low-salt soy sauce or tamari (gluten-free soy sauce)
1 tbsp extra virgin olive oil
Optional extras: lemon zest, dried chilli flakes, sesame seeds (toasted) to garnish

• Wash the kalettes and spin or pat dry. Cut bigger ones in half lengthways. Separate the Romanesco into similarly sized florets.
• Add the extra virgin olive oil to a hot wok, with the garlic, ginger, and chilli flakes. Stir thoroughly for one minute.
• Add the Romanesco and half the soy sauce, stirring well. Cover with a lid or large plate for a couple of minutes until the florets are just starting to soften, then stir in the kalettes and the last of the soy sauce. Leave uncovered, stirring regularly for around 5 minutes.
This is lovely with chicken or tofu, served on a bed or brown rice and sprinkled with toasted sesame seeds.

Rebecca Vincent BSc (Hons)
BANT registered nutritionist working in Wincanton and Yeovil
07515 019430
www.rebeccavincentnutrition.co.uk