Enliven your taste buds and say goodbye to winter with this bright, crunchy salad from Greenberry Café’s head chef, Daniel Hesketh. Serves 6
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
- Preheat oven to 200°C.
- Toss the sweet potato in olive oil and roast for 40 minutes, then cool.
- 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.
- 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.
- 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.
- Add all the salad ingredients to the cauliflower and add 3 tbsp of the dukkah. Toss gently to combine.
- 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.
Photography by Sarah Louise Ramsay www.slrphotography.co.uk