Arabian Nights salad
(From Ripe Recipes: A Third Helping)
Serves 68 Suitable for DF, EF, GF, NF, vegan Zaatar roasted crispy cauliflower, baby carrot, beets with buckwheat and a delicious Egyptian tahini dressing. This is a great recipe by Amy that can easily be adapted to any winter vegetables you have on hand. Try this salad served with slow cooked lamb.
You don’t need to peel any of the vegetables as the skins are full of goodness and they help the vegetables keep their shape while they are roasting. The stem of the cauliflower and the leaves are all delicious so make sure you use it all. Buckwheat makes this salad gluten free but you could substitute any grain you like, or have on hand.
1 whole cauliflower, thinly sliced including the stem and any leaves olive oil
4 Tbsp zaatar salt and freshly ground black pepper 350g baby carrots, sliced in half 2 beetroot, chopped into thin wedges 1 cup (190g) buckwheat a bunch parsley, finely chopped 1 quantity of egyptian tahini dressing (see recipe this page)
Preheat the oven to 180degC fan bake. Line two baking trays. To cook the vegetables: place the cauliflower in a mixing bowl. Add a big splash of olive oil, sprinkle with a couple of tablespoons of zaatar, season lightly with salt and pepper and toss to coat the cauliflower in the oil. Transfer on to one of the prepared trays and place in the oven. On the second tray, place the carrots and beetroot. Drizzle over some olive oil and sprinkle with a tablespoon of zaatar. Season lightly with salt and pepper and place in the oven. Cook the vegetables for 20 30 minutes or until well roasted and starting to char around the edges.
place a small saucepan half filled with hot water over a high heat. Add the buckwheat and cook for 10 minutes or until just cooked but still holding its shape. Drain and cool under cold water. Set aside in a sieve to drain completely.
mix the buckwheat and parsley with the rest of the zaatar and a drizzle of olive oil. Spread 3/4 of the dressing on to a large serving platter, top with half of the buckwheat mixture and then layer over the roasted vegetables. Sprinkle over the remaining buckwheat and drizzle on the rest of the dressing.