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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.