It can be hard to feel original in the blog world. Inspired by this delicious cauliflower salad
I made a couple of weeks ago, I made this dukkah-roasted carrot and cauliflower
salad. Then while scrolling through my
Bloglovin feed later in the week, my recipe began to feel like a imitation
of this recipe by The Healthy Chef and this recipe by My Kitchen Stories.
However this is a salad full of great seasonal flavour, colour and textures and not to mention highly nutritious. I recommend you make something similar, regardless of which of the three recipes
you use as inspiration!
Dukkah originates from Egypt and is a spicy mix of seeds and nuts. I purchased mine from the Queen Vic Market but
you can easily make your own, such as this recipe that uses hazelnuts, sesame seeds, cumin seeds and coriander seeds. Pomegranate molasses is thick and tangy and
can be bought from speciality delis. And please
leave the skin on the carrots to make sure you don’t miss out on all of that
goodness.
This would work really well served with
quinoa to make it a more substantial meal and I added some spinach leaves when
I ate it, just because a salad doesn’t feel quite right to me until it has
green in it.
Dukkah-roasted cauliflower and carrot salad.
½ head of cauliflower
1 large purple carrot
2 medium orange carrots
2 Tbsp. dukkah
1 tbsp. olive oil
Seeds from ½ pomegranate
30g feta
¼ cup chopped walnuts
Dressing:
3 tbsp. olive oil
2 tbsp. pomegranate molasses
1 tbsp. lemon juice
1 tbsp. lemon juice
1 tsp. honey
Salt to season
Cut cauliflower into small florets and cut the carrots into small
batons. Place the cauliflower and
carrots on a baking tray and toss with the olive oil and dukkah. Roast in a moderate oven for 30 minutes or until vegetables are softened and browning. Place
cooked vegetables in bowl and add pomegranate seeds, feta and walnuts.
To make dressing, combine all ingredients in a jar and shake and pour
over the salad. Serve with baby spinach and quinoa.
Enjoy!
Tell me, do you often feel like
it has all been said and done on other blogs before you can add anything new
to the conversation?
Here via the Fab Foodie Friday link up. This looks so good, and is perfect with the purple carrots I bought the other day as well as cauliflower being so cheap and plentiful. Will definitely be making this as well as checking back for more ideas!
ReplyDeleteThanks, I've got a bit of a thing for cauliflower at the moment, it must be the season!
DeleteGreat idea! I'm always looking for new ways to eat cauliflower. I thought that purple carrot was beetroot there for a second!
ReplyDeleteThanks Tammi. Roasted beetroot could actually work quite nicely with these flavours!
DeleteOh this is so totally my kind of food!! How yum! I even think I have all of the ingredients here... dinner is sorted! Thanks for linking up with our Fabulous Foodie Fridays party! xxx
ReplyDeleteI love when you read a recipe and have all of the ingredients, it's a sure sign you should make it! Good luck with the Mamma mia comp!
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