crispy cauliflower salad
with green tahini dressing
- 900g cauliflower florets
- 1 leek, cut into thick strips
- ¼ cup (60ml) extra virgin olive oil
- ¼ cup (4g) oregano leaves
- sea salt and cracked black pepper
- 200g feta, cut into large chunks
- 2 Lebanese cucumbers, sliced
- 300g green beans, blanched and sliced
- 1 cup (24g) flat-leaf (Italian) parsley leaves
- 1 cup (16g) mint leaves
- warm flatbread, to serve
green tahini
- ¾ cup (210g) hulled tahini
- ½ cup (125ml) lemon juice
- ½ cup (125ml) water, plus extra if needed
- 1 cup (16g) mint leaves
- 1 cup (24g) flat-leaf (Italian) parsley leaves
- sea salt and cracked black pepper
- Preheat oven to 220°C (425°F).
- Place the cauliflower and leek on a large baking tray lined with non-stick baking paper. Add the oil, oregano, salt and pepper and toss to combine.
- Bake for 30 minutes, then add the feta and toss to combine. Bake for a further 10 minutes or until golden and crisp. Set aside to cool slightly.
- To make the green tahini, place the tahini, lemon juice, water, mint, parsley, salt and pepper in a small food processor or blender and blend until smooth.
- Toss the cauliflower, cucumbers, beans, parsley and mint together. Top with the green tahini and serve with warm flatbread. Serves 4
TIP
Swap the beans for any crunchy greens you have on hand.
Photography: Chris Court
© DONNA HAY GROUP
