Here The Phoodie shares what she describes as ‘one of the most delicious recipes that I have ever written’.
I promise, swear, cross my heart, mean it. My sister is one of those annoying people who genuinely prefers eating vegetables instead of brownies and whilst I am definitely not of the same breed, in this case, I would choose this over a dessert any day. Each component plays a part in making this the perfect dish so if you want to achieve top results do not mess with it. Hear me!?!? Kidding. Well not about the components making it perfect but about threatening you not to mess with it. You can mess with it if you like, but don’t blame me when what you create doesn’t make you want to howl in the night from culinary pleasureus maximus. Or whatever.
This recipe has a Middle-Eastern thang going on with it. Thems me roots so that’s obviously what comes naturally to me when I write recipes. I’m not sure why I am now writing sentences in a foreign and nonsensical manner, so on to the ingredients and recipe, methinks.
To make a large salad that would serve 4 for lunch (Regular readers will know that this will vary depending on your appetites, we are big eaters!)
INGREDIENTS
2 heads of cauliflower
1 cup toasted pine nuts
1/4 cup olive oil
1 cup green beans (or one large handful from the grocer)
1 red onion
1 cup currants
1/2 bunch dill
Dressing
200 grams natural full fat yoghurt
1 teaspoon tahini
1 lemon, juice only
1 teaspoon sumac
2 teaspoons salt
1 teaspoon pepper
METHOD
1 Toast pine nuts on a baking paper lined tray at 180 deg cel for abouttttt4 mins – Watch like a hawk these will burn in a second! Remove from oven and set aside.
2 Break down your heads of cauli into small golf ball (or smaller) sized florets. Lay onto a baking paper lined tray, spread one layer thick, and drizzle with olive oil. Cook until tender and golden in a 180 deg cel oven. This may take 45 mins – 1 hr or less – Watch like a hawk.
3 Top and tail green beans and then place in a saucepan not on the stove top. Boil the kettle, pour boiling water over the beans, count to 30 and drain. Set aside. (You just want to blanch them, they must remain green and crunchy!)
4 Finely slice the red onion and place into a bowl with 3/4 of the pine nuts (set aside others to be used as garnish), currants and dill. Mix well.
5 In another bowl whisk together all of the ‘Dressing’ ingredients and set aside.
6 Add cauliflower and beans to bowl with onion and mix well.
7 Transfer to serving platter, drizzle with generous amount of dressing (serve remainder on the side) and top with reserved pine nuts.
ENJOY!
The Carousel thanks Phoodie for this recipe
