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.

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

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