This crunchy nutty salad is an excellent accompaniment to a grilled Ahi Tuna Steak.

2 cups Romanesco florets
5 tbsp. extra virgin olive oil
1 cloves garlic, crushed
3 tbsp. fresh lemon juice
¼ cup flat leaf parsley leaves

1 lb. baby Yukon Gold potatoes
2 thyme sprigs
1 cup pitted Castelvetrano olives, halved
2 tbsp. Asian fish sauce
Salt to taste

Preheat oven to 425 degrees. Toss potatoes and Romanesco with 3 tbsp. of olive oil, thyme, and garlic clove. Sprinkle with salt and pepper. Spread the vegetables evenly on a baking sheet and roast for 20 minutes, until tender and browned on the bottom. Scatter the olives on the top and roast an additional 3 minutes. Discard the thyme. Transfer the roasted vegetables to a large bowl and toss with the lemon juice, fish sauce, parsley and 2 tbsp. of olive oil. Season with salt and pepper.