Change up your salad routine with dates. Photo: Marcel Aucar
Have your say
Ingredients
1.5 cauliflower heads cut into florets
75ml extra virgin olive oil
salt and pepper
Dressing
75ml extra virgin olive oil
2 tbsp pomegranate molasses
2 tbsp honey
1/2 tsp ground cumin
1 lemon, juiced
1 garlic clove, finely chopped
salt and pepper
Salad
150g Medjool dates, pitted and cut into quarters
2 celery stalks, thinly sliced
4 green onions, thinly sliced
small handful baby rocket leaves
2 tbsp dill, chopped
2 tbsp parsley, chopped
2 tbsp coriander, chopped
2 tbsp pomegranate seeds
80g almonds, roasted and chopped
20g pepitas, toasted
Method
Heat the oven to 220C.
Toss the cauliflower with the oil in a bowl and season well. Put on a baking tray and roast for 15-20 minutes until the cauliflower has browned but still has bite to it. Set aside to cool.
Combine the dressing ingredients in a bowl, season and whisk well.
Put the salad ingredients in a large bowl with the cauliflower and any baking juices. Add dressing, toss and check the seasoning. Garnish with toasted almonds and pepitas.
TIP: If you roast the cauliflower before you need it, don't store it in the fridge as it affects the flavour.
Comments
Be the first to comment.
New user? Sign up
Make a comment
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your comment has been submitted for approval.
Comments are moderated and are generally published if they are on-topic and not abusive.