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Chargrilled cauliflower salad with herbs & goat’s cheese
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Serves: 6 as a side
½ tsp coriander seeds
½ tsp cumin seeds
3 tbsp extra virgin olive oil
2 tsp pomegranate molasses
1 large clove garlic, crushed or finely grated
Finely grated zest and juice of ½ unwaxed lemon
1 medium cauliflower
2 tbsp olive oil
6 salad onions, trimmed
15g dried barberries or cranberries
¼ x 25g pack flat leaf parsley, leaves only, chopped
¼ x 28g pack coriander, leaves only, chopped
¼ x 20g pack dill, leaves only, chopped
30g pistachios, roughly chopped
125g pack Waitrose British Soft Goat’s Cheese
1. Preheat the barbecue (griddle or grill). Toast the coriander and cumin seeds together in a dry frying pan for 1 minute until they start to pop and smell aromatic. Grind the toasted seeds using a pestle and mortar. Tip half of the ground spices into a large bowl, add the extra virgin olive oil, pomegranate molasses, crushed garlic and lemon zest and juice. Mix well and set aside.
2. Cut the cauliflower into large florets and blanch for 1 minute in boiling salted water. Drain well, tip into another large mixing bowl and add the regular olive oil, remaining toasted spices and trimmed salad onions and mix well to coat.
3. Char the cauliflower on the barbecue for 5-6 minutes or until coloured on all sides. Tip into the mixing bowl with the dressing ingredients. Quickly cook the salad onions on the barbecue for 2 minutes or until just softened. Slice each salad onion into 4 lengths and add to the cauliflower.
4. Add the barberries (or cranberries), chopped herbs and pistachios, season and mix well to combine. Leave to cool to room temperature. Arrange the cauliflower on a serving dish, spoon over any dressing left in the bowl, crumble over the goat’s cheese and serve.
Typical values per serving:
This recipe was first published in June 2018.