Roasted cauliflower salad
|1||cauliflower — florets|
|2 cloves||garlic — cloves, unpeeled|
|1/2 tsp||dried chilli flakes|
|1/2 tsp||cumin — ground|
|fresh chillies — 573|
|80 g||peas — fresh or frozen|
|80 g||green beans — fine|
|150 g||streaky bacon — sliced in small pieces|
|1||feta cheese — cubed|
|100 g||baby spinach|
|5 Tbs||fresh chillies — 573|
|2 Tbs||lemon juice|
|handful||fresh parsley — chopped|
|1/2||red onion — peeled and quartered|
|salt and freshly ground black pepper — to taste|
For the salad:
Preheat the oven to 200°C
Place the cauliflower on a baking tray.
Sprinkle with the cumin and chilli and drizzle with a bit of olive oil.
Roast for 30 minutes until the cauliflower has browned.
Remove the garlic and use for the dressing.
While the cauliflower roasts bring some salted water to the boil in a small saucepan.
Add the peas and beans and boil for 2 minutes.
Drain the vegetable and plunge into a bowl of ice water for a few minutes to refresh them.
Remove from the water and set aside.
Fry the bacon over a medium heat until crispy.
Assemble the salad by placing the baby spinach on a platter.
Top with the cauliflower, peas and beans.
Sprinkle with the bacon and feta.
For the dressing:
Make the dressing by putting all the ingredients and the roasted cloves of garlic in a food processer and blitz until a smooth paste.
Spoon the dressing over the salad and serve.