Cauliflowe­r, pomegranat­e and apple salad

The Daily Telegraph - Telegraph Magazine - - The Cut // Food -

Serves 4

This salad makes a de­li­cious mid­sum­mer meal. The crisp apple and pomegranat­e seeds bring a lip-puck­er­ing tart­ness to the cauliflowe­r, nuts and spices.

— 1 cauliflowe­r, trimmed and cut into flo­rets

— 2 tbsp olive oil

— ½ tsp pa­prika

— ½ tsp ground cumin

— 50g skin-on al­monds, roughly chopped

— 2 sharp, green eat­ing (dessert) ap­ples, such as Granny Smith

— squeeze of lemon juice

— 1 pomegranat­e, seeds only

— 150g wild rocket leaves

For the dress­ing

— 1 tbsp tahini

— 1 tbsp runny honey

— 1 tbsp lemon juice

— 1 tbsp olive oil

Pre­heat the oven to 180C/160C fan/gas mark 4 and line a medium bak­ing sheet with bak­ing parch­ment.

Put the cauliflowe­r flo­rets, olive oil, pa­prika, cumin and al­monds in a large bowl and mix well, mak­ing sure the cauliflowe­r is evenly coated with the oil and spices. Tip out on to the bak­ing sheet and roast in the oven for 25 min­utes, un­til the cauliflowe­r has started to brown. Take out of the oven and leave to cool.

Mean­while, core and chop the ap­ples into 1cm chunks and add to a bowl of cold water with the lemon juice – this will pre­vent them from brown­ing and keep them nice and fresh.

Make the dress­ing by com­bin­ing the tahini, honey, lemon juice and olive oil. Sea­son with some salt and pep­per.

Fi­nally, drain the ap­ples and com­bine with the cauliflowe­r mix, pomegranat­e seeds and rocket, then driz­zle over the dress­ing and serve.

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