Aine Carlin
A middle-eastern traditional dish made with toasted pita, full of flavour.
1 small cauliflower head, broken into small florets
1 little gem lettuce
5-6 cherry tomatoes, halved
1/3 large cucumber, peeled, deseeded and cut into half moon shapes
5-6 radishes, roughly chopped
2 pittas, toasted
30g (or 2 tbsp) flat leaf parsley
30g coriander
15g (or 1 tbsp) mint
For the cauliflower marinade:
1 tsp smoked paprika
1 tsp cumin
1/2 tsp ground cinnamon
1/2 tsp chilli powder
1/2 tsp allspice
Pinch cayenne pepper
Juice 1 lime
1 tsp agave
1 tbsp olive oil
Sea salt and pepper
For the chilli salad dressing:
1 tsp chilli paste from a jar
1 tbsp red wine vinegar
1 tsp agave
Juice 1/2 lime
3 tbsp olive oil
Salt and pepper
For the tahini dressing:
3 tbsp hummus
2 tbsp tahini
1 tsp agave
Juice 1/2 lime
60ml water
A middle-eastern traditional dish made with toasted pita, full of flavour.
Pre-heat the oven to 200C.
1. Place the cauliflower florets in a baking dish. Whisk the marinade together to form a smooth paste and pour over the cauliflower florets, toss until everything is coated and bake for 35-40 minutes or until they brown.
2. Place all the salad ingredients in a large bowl. Whisk the chilli dressing ingredients together until it emulsifies and pour about a third over the salad. Gently mix.
3. Lightly toast the pittas and cut into triangular bitesize pieces. Drizzle over a third of the chilli dressing before adding to the salad bowl.
4. Finely chop the parsley, coriander and mint together and sprinkle half over the salad bowl ingredients. Gently mix.
5. Whisk the tahini sauce ingredients together until smooth, adding a little more water if necessary.
6. Remove the roasted cauliflower from the oven and lightly season with some sea salt. Add to the salad and gently toss. Serve in a bowl, drizzle over the tahini dressing and smattering of smoked paprika.
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