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Aubergine, cauliflower & wild rice salad with tahini-date dressing
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1 small cauliflower, leaves and core trimmed, cut into florets
4 echalion shallots, thinly sliced
1 aubergine, cut into 3cm chunks
2 tbsp olive oil
2 tsp cumin seeds
1 tsp nigella seeds
250g pack microwaveable basmati and wild rice
¼ x 90g pack wild rocket
2 tbsp pomegranate seeds
For the dressing
3 tbsp tahini
1 pitted medjool date, roughly chopped
1 lemon, juice
1. Preheat the oven to 200ºC, gas mark 6. Place the cauliflower florets in a mixing bowl and cover with just-boiled water from the kettle. Set aside for 2 minutes, then drain. Return the cauliflower to the bowl with the shallots, aubergine, oil and spices. Toss together, season and spread out on a large parchment-lined baking tray. Roast for 40 minutes, stirring halfway through.
2. Meanwhile, in a small blender whizz together the tahini, date, half the lemon juice, 4 tbsp warm water and a pinch of salt. Add more water as needed, blitzing until you have a dressing the consistency of double cream. Set aside until ready to serve.
3. Heat the rice according to pack instructions, then stir through the tray of vegetables with the remaining lemon juice. Return to the oven for 5 minutes. Divide between 4 plates and serve scattered with the rocket and pomegranate seeds, spooning the tahini dressing over the top.
Cook’s tip Blanching the cauliflower in just-boiled water helps it to cook more evenly in the oven and the residual moisture helps to prevent it from burning.
Typical values per serving:
vegan/gluten free/2 of your 5 a day
This recipe was first published in December 2020.