I was in London last year with a dear friend and on my list of places to go was Ottolenghi in Notting Hill. It is a teeny store that only seats about 10 people at a communal table. They do however, do a whole lot of takeaway so we ordered some salads and sat outside in the London sunshine enjoying the delicious flavours.
This salad was one of the ones we sampled so I have adapted this recipe from ‘Jerusalem: A Cookbook’ by Sami Tamimi and Yotam Ottolenghi.
Serves 4-6 as a side dish
- 2 heads of cauliflower, outer leaves removed & broken into small florets. Use white, green or purple or a combination.
- 1/2 cup each of fresh parsley and mint
- 1 cup greens such as rocket, watercress or snow pea tendrils.
- 1/3 cup olive oil
- 1/3 cup pomegranate seeds
- 1/4 cup hazelnuts, with skins
- 2 tablespoons of sherry vinegar
- 2 teaspoons honey or maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- Salt and freshly ground black pepper
- Preheat the oven to 180 C
- Place the cauliflower on a baking tray lined with baking paper. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast the cauliflower in the oven for 25-35 minutes until it starts to turn golden brown. Gently tip cauliflower into a large bowl and set aside to cool.
- Decrease the oven temperature to 140 C. Spread the hazelnuts on a baking tray lined with baking paper and roast for 10-15 minutes. Keep a close eye on the hazelnuts as you don’t want them to burn! Once they are cooked, remove from oven and pour onto a plate to cool.
- To make the dressing, combine 3 tablespoons olive oil, along with the maple syrup/honey, sherry vinegar, cinnamon and allspice. Whisk until combined.
- Right before serving, coarsely chop cooled hazelnuts and add into the large bowl containing the roasted cauliflower. Add the fresh herbs, greens and the salad dressing and toss to combine.
- Pour onto a serving platter and sprinkle with the pomegranate seeds.