This salad from ‘Ottolenghi: the cookbook’ has just a few fresh ingredients and tastes fantastic! Really good with some grilled meat off the barbecue.
Chargrilled cauliflower with tomatoes, dill and capers – to serve 2-4
- 2 tbsp capers, drained and roughly chopped
- 1 tbsp wholegrain mustard
- 2 garlic cloves, crushed
- 2 tbsp cider vinegar
- 120ml olive oil
- 1 small cauliflower, divided into florets
- 1 tbsp chopped dill
- 50g baby spinach leaves
- 20 cherry tomatoes, halved
You can make the dressing in a food processor or by hand (we used the processor). Mix together the capers, mustard, garlic, vinegar and some salt and pepper. Whisk vigorously or run the machine while adding half the oil in a slow trickle. You should get a thick, creamy dressing. Taste and adjust seasoning.
Heat a ridged griddle pan over the highest possible heat and leave it for 5 minutes or until it is really hot. Grill the cauliflower in batches – don’t over-crowd the pan. Keep turning until they are nicely charred all over and transfer to a bowl. While the cauliflower is still hot, add the dressing, dill, spinach and tomatoes. Stir together, taste and adjust seasoning again.
Serve warm or at room temperature.
(Original recipe from Ottolenghi The Cookbook published by The Random House Group).
OMG. I’ve never had anything like this…and now it’s all I want!
I love Ottolenghi! And I’ve had to scour the country for za’atar and sumac as a result. In the end, a friend brought them over from Dubai!
Hi Sharon. We’ve got lots of stuff from the Asian markets in Dublin but often find we use them once and never again! Still trying to find ways of using up dried mango powder!
[…] vegetable to life. If I am serving this for company, I follow the recipe as is, which you can find here. But for easy weeknights dinner, I find little is lost by paring it all down and simply roasting […]