Dukkah Cauliflower and Roasted Shallot Salad

It may be time for salads and all things healthy but that certainly doesn’t mean it has to be boring, try this dukkah cauliflower and roasted shallot salad.

dukkah cauliflower and roasted shallot salad

Happy 2017 everyone!

I hope the start of the New Year has been good to you. So far it has only brought me a stinking cold which has set me back right at the start of the year but things can only get better as they say. Maybe my cold is a sign that Its time to put some goodness back into my body. No more cheese and crackers for every meal. I really do generally resist jumping on the health kick band wagon in January but it is hard not to especially when your immune system is shouting at you to eat a vegetable.

dukkah cauliflower and roasted shallot salad

So yes for my first post of the year I bring you a salad. However Im not into limp lettuce or still feeling hungry after my meal so my salad is really rather filling and packed full of flavour. The roasted cauliflower is delicious with the pistachio Dukkah and the sticky shallots and dried cranberries means every mouthful your getting something exciting. Dukkah if you haven’t heard of it before is an Egyptian condiment usually made with hazelnuts and spices. Its often eaten with bread as a dip but is also great as a seasoning on veg, meat or fish. You can play around with the nuts and spices, I was inspired by Kellies Kale and roasted Cauliflower salad for this over at Kellies food to glow.

So get creative with your salads this January and you may well find they stick around in your diet all year long and not just for the first week or two.

dukkah cauliflower and roasted shallot salad

Dukkah Cauliflower and Roasted Shallot Salad

dukkah cauliflower and roasted shallot salad Based on Kellies Kale and roasted cauliflower salad at kellies food to glow

  • Prep Time: 15m
  • Cook Time: 30m

Ingredients

For the dukkah

  • 75 g Sesame seeds
  • 100 g Shelled unsalted pistachios
  • 1 tsp. Sumac
  • 1 tbsp. Dried Dill
  • 2 tbsp. Coriander seeds
  • 1 tsp. salt

For the salad

  • 430 g Cauliflower chopped into florets
  • 4 tbsp. Dukkah
  • 3 tbsp. Olive Oil
  • pinch Salt and pepper
  • 1 tsp. Sumac
  • 1 tsp. Cumin powder
  • 1 tsp. Tumeric powder
  • Sprig of thyme leaves only
  • 8 Shallots peeled and halved
  • 1 tbsp. Honey
  • small bunch parsley finely chopped
  • Small bunch of mint finely chopped
  • 250 g Ready cooked grains and lentils, I used Puy lentils, Barley and Bulgar wheat
  • 50 g Dried Cranberries

Dressing

  • 1 Juice of 1 lemon
  • 5 tbsp. Olive oil
  • pinch Salt
  • 1 tsp. Djon mustard
  • 1 tbsp. Honey

Instructions

For the dukkah

  1. In a dry frying pan heat the coriander seeds for a about 30 seconds then add the sesame seeds and toast for a few more seconds. Add to a pestle and mortar along with all the other Dukkah ingredients and grind to a coarse powder. Store in an airtight jar.

For the salad

  1. Heat the oven to 200c/ 180fan/ 400f/ gas 4. In a large bowl add the cauliflower, dukkah, oil. salt and pepper, sumac, cumin, coriander, turmeric and thyme and combine well making sure cauliflower is completely coated, probably best to get your hands in there.
  2. Place the cauliflower on a baking tray and roast in the oven for about 20 to 30 minutes.
  3. Place your halved shallots on another baking tray and drizzle with oil, honey and a pinch of salt. Roast also for about 20 to 30 minutes.
  4. When the cauliflower and shallots are cooked leave to cool slightly then place into a large bowl. Add in the chopped herbs, cooked grains and lentils and dried cranberries mix together well.
  5. Now in a clean jar add the dressing ingredients place on the lid firmly and shake to mix. Pour the dressing over the salad and mix well.
  • Yes to healthy and delicious meals! With this recipe salads won’t be boring anymore, that’s for sure. 😉
    Hope you feel better soon! Try some mint tea sweetened with Manuka honey, I love this honey it’s so good for the immune system (a bit pricey though).

    xo

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