Cauliflower, pomegranate and za'atar salad
This mouthwatering Persian-inspired salad is simple to prepare and packed with punchy flavours! A perfectly light evening meal for the summer months ahead.
Ingredients
Serves 2 as a main, 4 as a side
1 - 2 cauliflower heads
2 spring onions (sliced)
1/2 red onion
Seeds of 1 pomegranate or a handful of chopped dates
Handful of pistachios (shelled and roughly chopped)
Handful each of mint and parsley (roughly chopped)
4 tbsp pomegranate molasses
Juice of 1 lemon (to taste)
Za'atar for sprinkling
Olive oil for drizzling
Sea salt and black pepper (to taste)
Instructions
- Preheat the oven to 200 degrees and line a small roasting tin with baking parchment.
- Cut the cauliflower into florets, place on baking sheet and drizzle with 2 tablespoons of pomegranate molasses and some olive oil. Then add a good sprinkling of the za’atar, sea salt and pepper.
- Roast the cauliflower until it is cooked al dente – approximately 25 - 30 minutes. Half way through the cooking, turn the florets over so that all of the cauliflower is coated in the pomegranate molasses and za’atar mixture.
- Meanwhile, combine the diced red onion, sliced spring onions, the remaining 2 tablespoons of pomegranate molasses, the roughly chopped pistachios, the pomegranate seeds, roughly half of the lemon juice, and the olive oil, sea salt and pepper in a medium bowl. Set aside to allow the flavours to infuse.
- Roughly chop the herbs and set aside for later.
- Once the cauliflower is cooked, remove from the oven and set aside to cool a little. Once cool, add the florets to the bowl of mixed ingredients. Add the chopped herbs and toss through.
- Check the seasoning, adding more sea salt, pepper, lemon juice and olive oil if needed.
Serving suggestions/alternative ingredients:
- Add some cooked chickpeas or cooked white quinoa to make this a main meal
- Fig molasses can be used instead of pomegranate
- Almonds or hazelnuts could be used instead of pistachios
Recipe written by Leiths teacher, Natalia Jacques.
