Roast cauliflower with dates, spiced chickpeas, preserved lemons & green tahini with chicory salad
A Diana Henry hero dish – a real contrast of flavours and textures. If you prefer dried fruit, use soaked and drained raisins instead of dates. The tahini dressing works with meat and other veg, so keep hold of the recipe.
- Serves6
- CourseMain meal
- Prepare25 mins
- Cook40 mins
- Total time1 hr 5 mins
Ingredients
- 4 tbsp Essential Olive Oil
- 1½ tbsp ground cumin
- 2 tsp fennel seeds
- 1½ tsp chilli flakes, to taste
- 2 heads cauliflower, broken into florets (save the cores and leaves for soup)
- 2 large red onions, cut into crescent shaped wedges
- 10 pitted dates, chopped
- 2 preserved lemons, finely chopped (use the skin and flesh)
- 2 tbsp toasted almond flakes or toasted pine nuts
For the chickpeas
- 400g can chickpeas, drained and rinsed
- 1½ tbsp Essential Olive Oil
- ⅛ tbsp cayenne pepper
- ¼ tsp chilli flakes
- ½ tsp ground cumin
- ¼ tsp ground ginger
For the dressing
- 1 lemon, juice
- 25g pack coriander, leaves only
- 25g pack flat leaf parsley, leaves only
- 2 cloves garlic, roughly chopped
- 125g tahini
- 2 tbsp extra virgin olive oil
For the chicory salad
- 140g pack red chicory, leaves separated and roughly torn
- 50g lamb's lettuce
- 1 tbsp extra virgin olive oil
- ¾ tbsp white balsamic condiment
Method
Preheat the oven to 200ºC, gas mark 6. In a bowl, mix together the oil, cumin, fennel, chilli flakes, cauliflower and onions with some salt and pepper. Transfer to a large rimmed baking sheet and spread the vegetables out in a single layer. Bake for 30-40 minutes, checking occasionally, until golden and tender.
Meanwhile, dry the chickpeas with a clean tea towel and rub off the skins (as many as you can – removing them means they will be crispier). Mix in a bowl with the oil, cayenne, chilli flakes, cumin, ginger and some salt and pepper.
Line a roasting tin with baking parchment and scrape the chickpeas and spices into it. Roast for 20 minutes, then remove, toss and roast for 20 minutes more until crispy.
Make the dressing while the cauliflower and chickpeas are cooking. Whizz the ingredients in a blender (start with the juice of ½ lemon, adding more to taste), with 100ml water and a pinch of salt. The lemon will thicken the tahini, so you may need to adjust the quantity of water and seasoning if you add all of it. The dressing should be about the thickness of double cream.
For the salad, combine the chicory with the lamb’s lettuce. Whisk together the oil, condiment and seasoning, then toss well. Spread the vegetables out in a large shallow serving dish, incorporating the chickpeas, dates and preserved lemon. Spoon on the tahini dressing and scatter with the almonds or pine nuts. Serve the chicory salad alongside.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,099kJ/ 505kcals |
|---|---|
Fat | 31g |
Saturated Fat | 4.6g |
Carbohydrates | 33g |
Sugars | 20g |
Fibre | 13g |
Protein | 16g |
Salt | 0.5g |