Cauliflower, pomegranate and pistachio salad (SIMPLE, pg 91)

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Serves four


1 large cauliflower (800g)


1 medium onion, roughly sliced (130g)


80ml olive oil


25g parsley, roughly chopped


10g mint, roughly chopped


10g tarragon, roughly chopped


seeds from ½ medium pomegranate (80g)


40g pistachio kernels, lightly toasted and roughly chopped


1 tsp ground cumin


1½ tbsp lemon juice


salt


Method

1.    Preheat the oven to 200°C fan.

 2.    Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 3cm wide, and add these to a separate bowl with the cauliflower leaves, if you have any, and onion. Toss everything together with 2 tablespoons of oil and ¼ teaspoon of salt, then spread out on a large parchment-lined baking tray. Roast for about 20 minutes, until cooked through and golden-brown. Remove from the oven and set aside to cool.

 3.    Once cool, put the roasted vegetables into a large bowl with the 50ml oil, the grated cauliflower and the remaining ingredients, along with ¼ teaspoon of salt. Toss gently, just to combine, then transfer to a platter and serve.

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