Ottolenghi is the just the best for salad ideas. Unfortunately the recipes can require lots of unusual ingredients and copious quantities of fresh herbs and varied leaves, which are expensive and not as easy to get in Ireland as central London! This one 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).