The classic (in my mind) combo of amba and tahini drizzled over almost anything is one I cannot quite resist. It pairs so well with almost anything, from the classic sabich (egg and aubergine pitta with pickles), to schnitzel, to shawarma. Here weâve opted for hard roasted cauliflower, one of my favourites.
The amba recipe will yield more than you need for this salad, however it will last for up to 2 weeks in the fridge, and is delicious spooned over fried eggs, most salads, or as a condiment alongside curries. You can also assemble the salad ahead of time as it holds up well, even after being left for a few hours out of the fridge. I like to assemble and serve this salad straight on the parchment lined baking tray that I roast the cauliflower on. It saves washing up, and looks great, splattered all over with the tahini and amba.
FOR THE AMBA | |
1 tsp | amchur (mango powder) |
1 tsp | mustard powder |
1 | black lime, ground fine in a spice grinder |
1 tsp | ground turmeric |
3 tsp | ground fenugreek |
75ml | olive oil |
400g | mango pulp (from a tin)Â |
FOR THE TAHINI SAUCE | |
75g | tahini |
1 | garlic clove, peeled and crushed |
1 ½ tsp | lemon juice |
FOR THE SALADS | |
1 | cauliflower, broken down into large florets (650g) |
4 tbsp | olive oil |
3 tsp | ground cumin |
1 | small jar chickpeas, drained (250g)Â |
100g | couscous, cooked according to package instructions |
½ | red onion, 1cm dice (75g) |
20g | parsley, roughly chopped, plus 5g for serving |
2 tbsp | lemon juice |
fine sea salt and black pepper |
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