Cauliflower and Chickpea Salad With Almonds, Fried Onion and Sultanas

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INGREDIENTS

Serves 4–6 as a starter or light meal

canola or sunflower oil for shallow-frying

1 head cauliflower, cut into florets

2 brown onions, finely sliced

1 piece Lebanese flat bread,

torn into bite-sized pieces

olive oil, for drizzling

1 ½  tablespoons ghee

100 g (3 ½ oz) slivered almonds

200 g (7 oz) cooked (see note) or drained

tinned chickpeas

50 g (1 ¾ oz) sultanas

(golden raisins)

1 bunch coriander (cilantro),

leaves picked and roughly chopped

1 bunch flat-leaf (Italian)

parsley, leaves picked and roughly chopped

1 bunch basil, leaves torn

DRESSING

1 garlic clove, crushed

150 g (5 ½ oz) tahini

200 g (7 oz) Greek-style

yoghurt

juice of 1 lemon

 

METHOD

Preheat the oven to 150∞C (300∞F). Lightly grease a baking tray.

Fill a small saucepan about 2 cm (æ in) full with oil and heat until it just starts to simmer.

Add the cauliflower and fry until golden brown. Remove and drain on paper towel. Then add the onions and cook until crisp and lightly golden. Remove and drain.

Spread the flatbread onto the prepared tray, sprinkle with salt and drizzle with olive oil. Bake for 10-15 minutes or until golden. Set aside to cool.

Place the ghee in a shallow frying pan over low heat. When melted, add the almonds and cook until golden. This happens quite quickly so make sure you keep your eye on the ball while tossing the almonds around. Drain on paper towel.

To make the dressing, place all of the ingredients in a small bowl and whisk to combine.

To serve, fold the chickpeas, sultanas, almonds and cauliflower together in a large salad bowl. Add the coriander, parsley and basil, top with the fried onion and drizzle the tahini dressing over.

Finally, gently fold in the toasted flatbread.

Note: to cook chickpeas, start the night before by soaking 125g (4Ω oz) dried chickpeas in cold water. The next day, drain then rinse the chickpeas and place in a large saucepan. Cover with fresh water and bring to the boil. Reduce the heat and cook for 1 Ω hours or until tender.

Drain into a colander and toss in a splash of good olive oil.

Alimentari Cover_2

 

This is an edited extract from Alimentari by Linda and Paul Jones published by Hardie Grant Books RRP $39.99.

Available nationally August 1, 2016

 

 

Gram Magazine

GRAM magazine is a monthly compilation of how a city experiences all things food and drink. It does away with traditional magazine formulas, offering instead a snapshot of articles, opinions and reviews, published online by local food bloggers. It has been created to give its readers access to varied, unbiased and unedited opinions about eating and drinking throughout the city, from independent and local sources.