In 2015, myself and my best friend travelled Europe together. My bosses at the time, two amazing chefs, urged me to visit one of Yotam Ottolenghi’s restaurants. World renowned for their freshness, colour and simple yet daring combinations after visiting Nopi in Soho, we were not disappointed. We delved into aubergine covered with saffron yogurt and pomegranate, courgette and manor fritters with cardamom, artichoke chilli, freshly made bread and the list goes on.
A year on our household has acquired three of his marvellous cookbooks which are well used to say the least. The recipes are easy to follow (especially the salads), healthy, light and can be modified depending on what’s in your pantry. One of our favourites from the Jerusalem cookbook is the Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad. Like a lot of his recipes, it is gluten free and vegan, great for people with restrictive dietary requirements (serves 2-4).
- Preheat oven to 220 degrees.
- Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 teaspoon salt and some black pepper.
- Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.
- Decrease the oven temperature to 160 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
- Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.
By Amelia Dibbs