Super salads


Yotam Ottolenghi is quickly becoming one of my favourite chefs and food writers. His solely vegetarian recipes are so different to your everyday but so easy at the same time – and he creates the most wonderful salads. Sun or snow (or horrible windy rain), salads can always be relied on to add a dose of healthy goodness to your day and they shouldn’t just be reserved for the summer season.

Warm salads allow you to roast your veggies, toast your nuts and stock up on spices and the salad below does all of those things!

Cauliflower works wonderfully well with spice and is particularly good when roasted – put miserable cauliflower cheese to the back of your mind and embrace the new age of cauliflower!

This brassica is useful for folic acid, calcium and iron and is, of course, a good dose of fibre.IMG_2883


Half a head of romanesco cauliflower, cut into small florets

Handful of hazelnuts (about 30g)

Seeds of half a pomegranate

Olive or rapeseed oil

1/3 tsp ground cumin

1/3 tsp ground allspice

1 tbsp cider vinegar

1 tsp runny honey

Handful of chopped parsley

Pop your oven on at 180C and roast your cauliflower florets drizzled in a bit of oil for about 20 minutes or until they start to colour.When the cauli is done, transfer it to a bowl and, using the same roasting dish, roast your hazelnuts for about 10 minutes at 160C. Leave the hazelnuts to cool slightly when they are done then chop coarsely.

Add the vinegar, honey, cumin and allspice to a small jar with 2 tbsp oil, screw the lid on tightly then shake up to mix.

Put the cauliflower, chopped hazelnuts, pomegranate seeds and chopped parsley into a big salad bowl and toss together. Pour over the dressing and stir everything to combine. Serve!

This recipe is in Ottolenghi’s book Jerusalem and check out his tomato and pomegranate salad here too.




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