CAULIFLOWER SALAD WITH PINE NUTS,YOGHURT DRESSING
CATEGORIES
INGREDIENTS
  • Servings: 4 as a main meal
  • 2 heads of cauliflower
  • 1 cup toasted pine nuts
  • 1/4 cup olive oil
  • 1 cup green beans
  • 1 red onion
  • 1 cup currants
  • 1/2 bunch dill
  • Dressing
  • 200 grams natural full fat yoghurt
  • 1 teaspoon tahini – basically sesame seed butter
  • 1 lemon, juice only
  • 1 teaspoon sumac- A pretty purple spice that adds a tangy lemony flavour
  • 2 teaspoons salt
  • 1 teaspoon pepper
DIRECTIONS
  1. Toast pine nuts on a baking paper lined tray at 180 deg cel for about 4 mins – WATCH LIKE A HAWK THESE WILL BURN IN A SECOND! Remove from oven and set aside.
  2. Break down your heads of cauliflower into small golf ball (or smaller) sized florets. Lay onto a baking paper lined tray, spread one layer thick, and drizzle with olive oil. Cook until tender and golden in a 180 deg cel oven. This may take 45 mins – 1 hr. or less – WATCH LIKE A HAWK.
  3. Top and tail green beans and then place in a saucepan NOT on the stove top.
  4. Boil the kettle; pour boiling water over the beans, count to 30 and drain. Set aside. (You just want to blanch them; they must remain green and crunchy!)
  5. Finely slice the red onion and place into a bowl with 3/4 of the pine nuts (set aside others to be used as garnish), currants and dill. Mix well.
  6. In another bowl whisk together all of the ‘Dressing’ ingredients and set aside.
  7. Transfer to serving platter, drizzle with generous amount of dressing (serve remainder on the side) and top with reserved pine nuts.
RECIPE BACKSTORY
This has a loverly array of flavours and textures