Roast cau­li­flower salad

– Hein van Ton­der

YOU Winning Recipes - - CONTENTS -

Af­ter a visit to Beirut in Le­banon, Hein be­came be­sot­ted with the flavours of the Mid­dle East, which he now tries to in­cor­po­rate into his ev­ery­day meals.

SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 35 min


1 head of cau­li­flower, bro­ken into flo­rets

then thickly sliced 2 whole gar­lic cloves, skin on 15 ml (1 T) Ba­harat spice mix (recipe far right) 2 ml (½ t) dried chilli flakes olive oil 80 g fresh or frozen peas 80 g green beans 150 g chicken ba­con, cut into small pieces


75 ml (5 T) olive oil 30 ml (2 T) lemon juice hand­ful of chopped fresh pars­ley ½ small onion, peeled salt and pep­per


100 g baby spinach, washed well and dried 1 small red onion, cut into thin rings 100 g feta cheese, cubed

Pre­heat the oven to 200 °C. 1 Salad Ar­range the cau­li­flower slices in a sin­gle layer on a bak­ing sheet. Add the gar­lic. 2 Sprin­kle over the Ba­harat spice mix and the chilli flakes and driz­zle with olive oil. Roast for about 30 min­utes or un­til crisp. Re­move from the oven. 3 Steam the peas and beans un­til just cooked but still crunchy or boil for 2 min­utes. Re­fresh in ice wa­ter and drain. 4 Fry the chicken ba­con pieces un­til crisp and set aside.

5 Dress­ing Blend all the in­gre­di­ents with a stick blender. Squeeze the gar­lic pulp out of the skins and add. Blitz un­til smooth. Add more olive oil or lemon juice as needed. 6 To as­sem­ble Ar­range the spinach on a salad plat­ter and add the cau­li­flower, red onion rings, peas and beans. Sprin­kle over the feta cheese and chicken ba­con pieces and driz­zle over the dress­ing.


MAKES 125 ML (½ C)

30 ml (2 T) ground black pep­per 30 ml (2 T) pa­prika 30 ml (2 T) ground cumin 22 ml (1½ T) dried mint 15 ml (1 T) ground co­rian­der seeds 15 ml (1 T) mixed spice 5 ml (1 t) ground cin­na­mon 5 ml (1 t) dried chilli flakes (op­tional) 2 ml (½ t) ground car­damom

Mix all the in­gre­di­ents and store in a bot­tle that seals well.


The cau­li­flower, which cooks quickly in the oven, is very trendy at the mo­ment. Hein trans­forms it by sea­son­ing it with a Mid­dle East­ern spice mix, al­though you can use any other spice mix you fancy. The salad uses lots of lovely fresh veg­eta­bles. The chicken ba­con con­tains lit­tle fat and the dress­ing uses fresh herbs and lit­tle oil, mak­ing it a healthy dish. This de­li­cious, fra­grant salad el­e­vates cau­li­flower far be­yond the stan­dard white sauce-cov­ered side dish.

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