charred cau­li­flower salad with al­mond hum­mus and bit­ter greens

donna hay - Fresh + Light - - Fresh -

charred cau­li­flower salad with al­mond hum­mus and bit­ter greens

800g cau­li­flower, cut into 1cm-thick steaks

2 en­dives (green and red), leaves sep­a­rated

1 cup curly en­dive (frisée) let­tuce leaves

1 cup wild rocket (arugula) leaves

1 or­ange, seg­mented

2 ta­ble­spoons or­ange juice

1 ta­ble­spoon ex­tra vir­gin olive oil

1 ta­ble­spoon ap­ple cider vine­gar

sea salt and cracked black pep­per

2 ta­ble­spoons chopped dill

al­mond hum­mus

400g can chick­peas (gar­ban­zos), rinsed and drained

¼ cup (80g) al­mond spread

1 tea­spoon finely grated or­ange rind

1 clove gar­lic

1 ta­ble­spoon ap­ple cider vine­gar

1 ta­ble­spoon ex­tra vir­gin olive oil

2 ta­ble­spoons wa­ter sea salt and cracked black pep­per

To make the al­mond hum­mus, place the chick­peas, al­mond spread, or­ange rind, gar­lic, vine­gar, oil, wa­ter, salt and pep­per in a food pro­ces­sor and process un­til smooth. Set aside.

Pre­heat a char­grill pan over high heat. In batches, cook the cau­li­flower for 6 min­utes each side un­til charred. Set aside.

Place the en­dive and rocket in a large bowl, add the or­ange seg­ments, or­ange juice, oil, vine­gar, salt, pep­per and dill, and gen­tly toss to coat. Di­vide the hum­mus be­tween plates and top with cau­li­flower and salad to serve. SERVES 4.

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