Baked cauliflower, grapes, mil­let and salmon

Good Health Choices - - BE NOURISHED -


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.

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