Broccoflower Salad with Cumin, Lemon & Garlic Yoghurt Dressing and Roasted Almonds


Having a ho hum moment as I walked by the vege stands at the local lovely food haven Farro when this beautiful vibrant broccoflower jumped into my trolley - how could I resist? I have been looking forward to making this all day, to eat it (yum, feeling healthier already having made it) and to see if that amazing green would stand up to cooking...well mostly. I blanched it before roasting (only took a minute) and I think that helped preserve the fabulous green. Off downstairs to get stuck in...happy Sunday!

1 broccoflower head (or cauliflower or broccoli)
1 red onion
3 tbsp olive oil
1 tsp sugar
2 tsp cumin
sea salt and freshly ground black pepper

Handful baby spinach leaves
1/2 cup whole almonds, dry roasted at 180˚C (350F) for 5 mins, roughly chopped

Cumin, Lemon & Garlic Yoghurt Dressing:
1/2 cup natural yoghurt
1 tsp cumin
1 clove garlic
finely grated zest of 1/2 lemon
1 tbsp lemon juice
2 tbsp parmesan
2 tbsp water
1 tsp dry fried cumin seeds
sea salt and freshly ground black pepper to taste

1 teaspoon dry fried cumin seeds extra

Preheat oven to 180˚C (350˚F) Bring a big pot of water to the boil. Cut broccoflower into big florets and drop into boiling water. Cook for 3 minutes, then drain under cold running water to refresh. Slice red onion into thin wedges. Mix oil, sugar, cumin and salt and pepper. Put onion into oil mix and swish around then pick out with tongs and put into a roasting pan. Pop in the oven for 5 minutes. Add cauliflower to the dish and drizzle with remaining oil mix. Cook a further 15 minutes all together, then remove from oven and allow to cool. 

Whizz yoghurt, cumin, garlic, lemon zest and juice, water and fried cumin seeds together and season to taste with salt and pepper. Layer spinach leaves into a serving bowl. Top with broccoflower and red onion. Drizzle with dressing, and sprinkle with almonds and extra cumin seeds. 


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