Ottolenghi’s Cauliflower ‘Tabbouleh’ – The Salad That Keeps On Giving

This cauliflower ‘tabbouleh’ salad from Yotam Ottolenghi’s cookbook ‘SIMPLE’ is extraordinarily good. So good, in fact, that I’ve made it twice in the past week and passed on the recipe to those who ate it with me.

I have to say I was dubious when I read the list of ingredients. 800g of raw cauliflower?! Surely this was taking the cauliflower trend too far. How wrong I was. Left to marinate in the lemon juice and combined with all the other fresh ingredients, it transforms into something spectacular.

Ottolenghi suggests you serve this simple salad immediately but I made it a few hours in advance as I didn’t want to be in the kitchen when friends arrived. It still tasted incredible, as did the leftovers the following day.

View the full recipe here.

Buy the SIMPLE cookbook.

Spelt Salad with Squash & Fennel Recipe

This grainy and substantial autumn/winter salad recipe with roasted squash and fennel is from The River Cottage Veg Everyday cookbook by Hugh Fearnley-Whittingstall. It is a complete meal in itself but also works well as a side dish. Fennel is high on my list of favourite vegetables so I find it hard to experiment too wildly with this recipe but you could easily use other vegetables based on the season. The recipe serves 4 and you will need:

  • Butternut squash
  • Olive oil
  • Fennel bulbs
  • Garlic
  • Walnuts
  • Pearled spelt (or pearl barley)
  • Lemon juice
  • Parmesan, hard goat’s cheese or other well-flavoured hard cheese
  • Parsley
  • Sea salt and freshly ground black pepper

View the full recipe.

Thai Salad Recipe – Perfect and Easy Accompaniment to a Summer BBQ

The original recipe for this Thai salad appeared in an old Thermomix cookbook but I’ve adapted it over the years to add chilli to the dressing, snow peas to the salad greens and substituted slivered almonds with toasted sesame seeds. You could play around with different greens in the salad – it’s really the dressing that makes this dish amazing. It serves around 4-6 as a side and you will need:

Dressing:

  • 2cm cube ginger, peeled
  • 20g oil of your choice, e.g sunflower or olive oil
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 40g fresh lime juice (approx 2 limes)
  • 1 teaspoon brown sugar (optional)
  • 1 red or green chilli finely chopped (optional)

Salad:

  • 1/2 Chinese cabbage (wombok), sliced
  • A few handfuls of baby spinach (around 100g)
  • A large handful of snow peas, finely sliced (optional)
  • 2 tablespoons sesame seeds
  1. For the dressing, grate the ginger and mix with all the other dressing ingredients. Set aside.
  2. Toast the sesame seeds in a pan over low heat until they turn light brown. Set aside to cool.
  3. Whilst the sesame seeds are toasting, combine all the salad greens in a bowl then pour over the dressing, mix through and finally toss the cooled toasted sesame seeds through just before serving.

Mexican Black Bean Salad – A Spicy, Simple and Healthy Recipe

Deviating from the theme of my last few posts which have been somewhat morbid, here’s a recipe to make you feel warm and happy. It’s from the best food magazine in Australia, Delicious. and now affectionately known in my family as the salad we force my Mum to make for any gathering because it gets wolfed down every time. It’s a little on the spicy side.

You will need:

  • 1 cup (200g) fresh corn kernels, or frozen corn kernels
  • 2 large corn tortillas
  • 2 tablespoons olive oil
  • 50g jalapeno chillies in brine, drained,
  • 1 1/2 tablespoons brine reserved
  • 100g sour cream
  • 425g can black (turtle) beans, rinsed, drained
  • 2 truss tomatoes, seeds removed, sliced
  • 1/2 bunch coriander, leaves picked
  • 1 small red onion, halved, thinly sliced
  • 1 avocado, sliced
  • 1 cup shredded cos lettuce
  • Lime wedges, to serve

View the full recipe here.

Photo: Mark Roper

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