1 tipBish Bosh Salad
Method
- 1Preheat the oven to 200°C fan-forced (220°C conventional) and line a tray with baking paper.
- 2Scatter ¼ of the sliced cauliflower evenly onto the tray and bake for 10 -15 minutes, until the cauliflower is golden brown and crisp. (Don’t worry if the edges start to char, this adds incredible depth of flavour.) Set aside to cool.
- 3In a large bowl combine the remaining cauliflower, zucchini, almonds, pumpkin seeds, cranberries parsley, capers, olives and jalapenos. Set aside.
- 4In a small jug, whisk together lemon juice, English mustard, hummus, and olive oil until the ingredients emulsify and the dressing looks thick and glossy.
- 5Gradually add the dressing to the cauliflower mixture, and gently toss the ingredients together using tongs or salad spoons until they are coated evenly.
- 6Arrange the salad in a large bowl and top with golden cauliflower slices.
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Ingredients
Salad
1 Cauliflower head (finely sliced)
1 Zucchini (sautéed and chopped into cubes)
1/4 cups Almonds (sliced and toasted)
1/4 cups Pumpkin Seeds (toasted)
1/4 cups Dried Cranberries (roughly chopped)
1/4 cups Fresh flat leaf Parsley
1 tbsp Baby Capers
1 Mixed Olives (sliced)
1 Jalapenos (sliced)
Dressing
Juice of 1 Lemon
1 tsp Hot English Mustard
1 tbsp Hummus
2/3 cups Extra Virgin Olive Oil
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Want to know how to cook your sautéed zucchini for this recipe? Dice one Zucchini, toss with 1-2 tsp Olive Oil and season with Salt and Pepper. Roast in a hot oven 200°C fan-forced (220°C conventional) for 15-20 minutes or until softened and golden.
Want to know how to cook your sautéed zucchini for this recipe? Dice one Zucchini, toss with 1-2 tsp Olive Oil and season with Salt and Pepper. Roast in a hot oven 200°C fan-forced (220°C conventional) for 15-20 minutes or until softened and golden.
