Warm Romanesco broccoli salad with goat's camembert

Ingredients for 4 servings:

• 400 g Romanesco
• 400 g broccoli
• 1 lemon(s), the juice, the grated peel
• 1 orange(s), the juice
• 4 garlic cloves, finely sliced
• 4 tbsp oregano, fresh, the leaves
• 8 tbsp olive oil
• some salt
• some black pepper, freshly ground
• 300 g cheese (goat Camembert) in slices

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

a recipe for the steamer

Cut the cabbage into large pieces and remove the large stalk. Cut the pieces vertically again. Steam in a steamer at 100°C for 6 minutes and drain. Meanwhile, heat olive oil in a saucepan and sauté the garlic until lightly browned. Add the lemon zest, thyme, lemon and orange juice, and simmer over low heat for 5 minutes. Season with salt and pepper. Turn off the heat and briefly warm the Camembert slices in the marinade. Arrange the vegetables on plates. Place the warm goat cheese on top and drizzle with the marinade.