Don’t be deceived by its modest appearance – this is a flavour-packed salad that will have you coming back for more.
Serves: 6-8
INGREDIENTS
Dressing
2 teaspoons whole cumin seeds
½ teaspoon ground turmeric
⅓ cup grape seed or rice bran oil
⅓ cup apple cider vinegar
1 tablespoon runny honey
sea salt and freshly ground pepper
Salad
1 medium cauliflower
1 small red onion, finely sliced
½ cup sultanas or golden raisins
1 cup fresh coriander leaves
½ cup sliced almonds, lightly toasted
½ teaspoon whole cumin seeds, toasted (optional)
METHOD
Dressing: Fry the cumin seeds and turmeric over a medium heat in a small dry sauté pan until fragrant. Grind together using a mortar and pestle. Whisk the oil and vinegar with the spices, honey, salt and pepper and store in a sealed jar until required.
Salad: One hour before serving cut the cauliflower into florets, slicing the larger florets into 3cm pieces. Combine with the red onion and sultanas. Drizzle the dressing over the salad and toss well to combine. Cover and refrigerate.
To serve: Toss through the coriander leaves, season with salt and pepper then sprinkle with a few extra coriander leaves and the toasted almonds and cumin seeds.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.