Cauliflower Salad with hazelnuts and pomegranate.
Cauliflower Salad with hazelnuts and pomegranate. Contributed

Sumptuous salad inspired by Ottolenghi

INSPIRED by a delicious salad from chef Ottolenghi, who uses his Jewish heritage to create stunning dishes with simple ingredients but exotic flavours. I have adapted a couple of the ingredients but fundamentally it's his salad I just adored when I ate it.

Cauliflower salad with hazelnuts and pomegranate

 

INGREDIENTS: 1 head of cauliflower, broken into florets

 

3 tbs of olive oil

salt and pepper

1 stick of celery, finely sliced

¼ tsp of cinnamon

¼ tsp allspice

1 tbs red wine vinegar

1½ tsp honey

salt and pepper

seeds of 1 pomegranate (optional)*

1 tbs of olive oil

30g hazelnuts, roasted, shelled and crushed

good handful of flat-leaf parsley

 

METHOD: Preheat the oven to 200 degrees. Toss the cauliflower florets with the oil and season with salt and pepper. Roast for 30 minutes until starting to brown. Place the celery and all the remaining ingredients into a bowl and toss together, adjust the seasoning.

Add in the roasted cauliflower and toss together. Serve warm or chilled.

*A pomegranate is a fruit that has been cultivated for years starting in ancient times. Mainly used for its juice and seeds, it can be added to sauces served with fish, salad dressings, to marinate meat, or simply to drink straight. The juice can vary from sweet to sour and the seeds are often used in salads and as garnish for rice dishes, meats and desserts.

The best way to open it is by scoring it with a knife and breaking it open. The seeds are separated from the peel and internal white pulp membrane, which is not eaten. Separating the seeds is easier in a bowl of water because the seeds sink and the inedible white pulp floats.

More at dominiquerizzo.com



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