Primose Hill Eats: Roast cauliflower, herbs, pomegranate, dukkah & sweet potato hummus

Enliven your taste buds and say goodbye to winter with this bright, crunchy salad from Greenberry Café’s head chef, Daniel Hesketh.  Serves 6

Ingredients

For the hummus:

  • 400 g sweet potato, cubed
  • 3 garlic cloves
  • 400 g (1 tin) chickpeas, rinsed and drained
  • Juice of 1 lemon
  • 1 tsp sea salt flakes
  • 1 tsp ground cumin
  • 2 tbsp tahini
  • 80 ml mild olive oil, plus more for roasting the sweet potato

For the dukkah:

  • 100 g mixed nuts (e.g. pistachio, pine nuts, hazelnuts, almonds)
  • 30 g sesame seeds
  • 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 2 tsp ground black pepper
  • 1 tsp sea salt

For the cauliflower:

  • 2 cauliflower heads, cut into florets
  • 8 tbsp olive oil
  • 1 tsp sea salt
  • ½ tsp ground black pepper

For the salad:

  • Seeds of 1 pomegranate
  • 1 bunch each of mint, parsley, coriander and dill, chopped
  • Olive oil
  • Juice of ½ lemon

Method

  1. Preheat oven to 200°C.
  2. Toss the sweet potato in olive oil and roast for 40 minutes, then cool.
  3. Mix all the ingredients for the cauliflower in a large bowl. Spread in a roasting tray lined with baking paper and roast for 40 minutes until it starts to become crisp and brown. Remove from the oven, place into a bowl and leave to cool.
  4. Put all the ingredients for the hummus (including the roasted sweet potato) in a food processor and blend until smooth. Refrigerate until ready to serve.
  5. Mix all the ingredients for the dukkah in a small bowl. Spread out on a roasting tray lined with baking paper. Roast for 8 minutes until lightly toasted. Remove from oven and crush coarsely.
  6. Add all the salad ingredients to the cauliflower and add 3 tbsp of the dukkah. Toss gently to combine.
  7. Smear, brush or spoon about 70 g of the hummus on to one side of each plate. Top with the cauliflower and herb mix and garnish with an extra sprinkle of dukkah.
Something to drink?
Red, white or beer – the choice is yours! Complement your salad with a suggestion from Bottle Apostle.
Louis Guntrum Pinot Noir, Rheinhessen 2014 (13.5%, £14)
Celler Pardas Rupestris, Penedès 2015 (14%, £14.80)
Camden Town Brewery Gentleman’s Wit white beer (good with a slice of lemon) (4.3%, 33 cl, £2)

 

greenberrycafe.co.uk | bottleapostle.com – See Marketplace for contact details.

Photography by Sarah Louise Ramsay www.slrphotography.co.uk

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