food for thought

by michelle

saffron cauliflower + tomato, onion and roasted lemon salad

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Here are 2 salads from the master of salads, Yotam Ottolenghi. Serve them as part of a mezze selection or as side dishes.

Cauliflower is so versatile. In this recipe from PLENTY it’s paired with raisins and olives.

Preheat your oven to 200ºC (390ºF). Soak 1½ teaspoons of saffron strands in a little boiling water and allow to infuse. To a large salad bowl add a medium cauliflower (broken into florets), 1 large sliced red onion, 100g (3½ oz) of moist of sultanas, 90g (3¼ oz) of pitted green olives, 4 tablespoons of olive oil, 2 bay leaves and salt and freshly ground black pepper to taste. Add the soaked saffron and toss everything to combine. Transfer to a baking tray, cover and cook for 30-40 minutes, stirring halfway through. I uncovered the tray for some of the cooking time to allow the cauliflower to brown a little more. Allow to cool a little and stir in 4 tablespoons of roughly chopped parsley.

This unusual tomato, onion and roasted lemon salad was published by bon appétit.

tomato-salad

Preheat your oven to 160ºC (325ºF). Halve and thinly slice 1 small lemon and cook the slices in a medium saucepan of boiling water for 2 minutes. Drain, pat dry and toss with 1 tablespoon of finely sliced fresh sage leaves, ½ a teaspoon of sugar, and 1 tablespoon of olive oil. Spread them onto a baking sheet lined with baking paper and bake until they are dry and slightly coloured. Allow them to cool. Meanwhile, whisk 2 teaspoons of pomegranate syrup with ½ a teaspoon of ground allspice, 1 tablespoon of olive oil and salt and freshly ground black pepper. Add 700g (1½ lbs) of mixed tomatoes, ½ a finely sliced red onion, generous amounts of roughly chopped fresh parsley and mint and the cooled lemon slices. Season again to taste with salt and freshly ground black pepper and toss gently.
 
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Written by michelle picker

August 7, 2017 at 5:44 am

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