Cauliflower & Chickpea salad with almonds, fried onion & sultanas

Califlower and Chickpea Salad with almonds Fried onion and Sultanas

Califlower and Chickpea Salad with almonds Fried onion and Sultanas

This is inspired by a classic Lebanese fried cauliflower dish that is also from the book Alimentari that I posted about a few weeks ago.

Preheat the oven to 150C lightly grease a baking tray.

Fill a small saucepan about 2 cm full with oil and heat until it just starts to shimmer.

Add the cauliflower and fry until golden brown. Remove and drain on paper towel. The add the onions and cook until crisp and lightly golden. Remove and drain.

Spread the flatbread onto the prepared tray, sprinkle with salt and drizzle with olive oil. Bake for 10-15 minutes or until golden. Set aside to cool.

Place the ghee in a shallow frying pan over low heat. When melted, add the almonds and cook until golden. This happens quite quickly so make sure you keep your eye on the ball while tossing the almonds around. Drain on paper towel.

To make the dressing, place all of the ingredients in a small bowl and whisk to combine.

To serve, fold the chickpeas, sultanas, almonds and cauliflower together in large salad bowl. Add the coriander, parsley and basil, top with fried onion and drizzle the tahini dressing over

Finally, gently fold in the toasted flatbread.

Canola or sunflower oil for shallow-frying
1 head cauliflower, cut into florets
2 brown onions, finely sliced
1piece lebanese flatbread, torn into bite-sized pieces
olive oil, for drizzling
1 1/2 tablespoonsghee
100g silvered almonds
200g cooked or drained tinned chickpeas
50g sultanas
1 bunch flat-leaf parsley, leaves picked and roughly chopped
1 bunch coriander leaves picked and roughly chopped
1 bunch basi, leaves torn

Dressing

1 garlic clove, crushed
150g tahini
200g Greek-style yogurt
juice of 1 lemon

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