Baked cauliflower, grapes, millet and salmon
PREPARATION + COOK 1 HOUR AND 20 MINUTES 1 small cauliflower (1kg)
¾ cup millet
250g small red grapes
250g skinless, boneless salmon fillet, cut into 5cm pieces
½ cup skinless roasted hazelnuts (see swap)
250g fresh ricotta
¾ cup (180ml) extra virgin olive oil ¼ cup (60ml) red wine vinegar
2 tsp lemon thyme leaves
1 Preheat oven to 180°C. Line an oven tray with baking paper.
2 Cut the cauliflower into large florets through the stem. Place on tray, cover, then bake for 40 minutes. Increase the oven temperature to 200°C.
3 Meanwhile, make the dressing. Whisk all the ingredients in a small bowl, then season to taste.
4 Place the millet in a medium heavy-based saucepan over low heat, stir continuously for 2 minutes or until lightly toasted. Pour 1½ cups water over the millet, taking care as it will spit; stir in ¼ cup of the dressing. Bring to the boil. Reduce the heat to low, and cook covered, for 10 minutes or until the millet is tender and the water is absorbed. Remove the pan from the heat. Stand, covered, until needed.
5 Pull the grapes from the stalks, halve any large grapes.
6 Uncover the cauliflower, add the grapes, salmon and ¼ cup of the dressing. Roast for a further 25 minutes or until the cauliflower is just soft and the salmon is cooked to your liking.
7 Coarsely chop the hazelnuts. Fluff the millet with a fork, and stir in half the hazelnuts, then adjust the seasoning. Layer the millet mixture and the cauliflower mixture on a platter. Serve topped with crumbled ricotta, remaining hazelnuts and remaining dressing.
You can use walnuts or almonds in place of the hazelnuts.