Roast & Raw Salad
Roast & Raw Cauliflower, Chickpeas, Fennel & Herbs
The idea of mixing both raw and roast cauliflower came to us via the Ottolenghi book, ‘Simple’ – it makes for a really clever mixture of textures of flavours. We love this as it is, or topped with fried or griddled halloumi, crumbled feta or leftover roast chicken.
Ingredients
- 1 medium cauliflower, about 800g
- (1lb 12oz), and its leaves, divided into
- thirds
- 150g (5.oz) shallots, trimmed and cut
- into 1cm (.in) wedges
- salt and freshly ground black pepper
- 2 tablespoons olive oil
- 40g (1.oz) flaked almonds
- 3 tablespoons finely chopped flat-leaf
- parsley
- 2 tablespoons finely chopped dill
- ½head of fennel, trimmed and finely diced
- 70g (2 ½ oz) cucumber, finely diced
- 1 teaspoon ground cumin, or to taste
- 1 tablespoon lemon juice
- a drizzle of good-quality extra-virgin
- olive oil
FOR THE ROASTED CHICKPEAS:
- 1 x 400g (14oz) cans of chickpeas, drained
- ½teaspoon ground cumin
- ½teaspoon ground coriander
- ½teaspoon smoked paprika
- ½ salt and freshly ground black pepper
- 1 tablespoon olive oil
Method
1. Heat the oven to 200ºC fan/425ºF/gas mark 7.
2. Break two thirds of the cauliflower into small florets and roughly chop the leaves. Arrange in a single layer on a large baking tray with the shallots. Season with salt and pepper, drizzle over the oil and toss to coat. Cook in the oven for 15 minutes, then add the almonds, toss again and cook for a further 5 minutes until the florets and leaves are beginning to char, the shallot is soft and the almonds golden. If the leaves char much quicker, remove them from the tray and set aside.
3. Meanwhile, tip the chickpeas onto a clean tea towel. Fold the tea towel over, enclosing the chickpeas, and rub back and forth to remove the skins. Pick out the skinned chickpeas and place on another baking tray. Add the chickpea spices, salt, pepper and olive oil and toss thoroughly. Roast in the oven for 20 minutes until crunchy, then remove from the oven and leave to cool for 5 minutes.
4. Coarsely grate the remaining cauliflower into a bowl. Add the parsley, dill, fennel and cucumber, then add the contents of both trays (and the cooked leaves) to the bowl, along with the cumin, lemon juice and a little drizzle of extra-virgin olive oil. Toss really well and taste, adding more salt or cumin, as needed. Serve immediately.
