CHAR­GRILLED CAU­LI­FLOWER SALAD WITH TAHINI DRESS­ING

OK! (Australia) - - Food -

IN­GRE­DI­ENTS

1 cau­li­flower, cut into flo­rets 1⁄4 cup olive oil 2 tsp ground sumac 1⁄2 loaf sour­dough bread, thick slices 2 baby gem let­tuce, leaves sep­a­rated 1 cup pars­ley leaves 4 slices pro­sciutto, torn 1⁄4 cup chopped roasted hazel­nuts Le­mon wedges, to serve

TAHINI DRESS­ING

1⁄4 cup tahini 2 tbsp olive oil 2 tbsp le­mon juice 1 tbsp white wine vine­gar 1 tbsp wa­ter 1 gar­lic clove, crushed 1 tsp finely grated le­mon rind

METHOD

1 In a large bowl, toss cau­li­flower, half oil and sumac. 2 Pre­heat a char­grill plate on high. Grill cau­li­flower 5-6 min­utes each side un­til grill lines ap­pear. Driz­zle bread with re­main­ing oil. Char­grill 2 min­utes each side. Set aside. 3 TAHINI DRESS­ING In a jug, whisk all in­gre­di­ents un­til com­bined. Sea­son to taste. 4 Ar­range let­tuce and pars­ley on a plat­ter. Top with cau­li­flower and a driz­zle of dress­ing. Scat­ter pro­sciutto and nuts over. 5 Serve with char­grilled bread and le­mon wedges.

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