Creamy goat's cheese with chive & pomegranate
Simply plonk this in the middle of the table and let your friends get to work, with chunks of bread for scooping
Warm Moroccan cauliflower salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
For the salad
- 1 cauliflower
- 1 tbsp olive oil
- 4 spring onions, chopped
- 1 garlic clove, crushed
- 1 red chilli, finely chopped
- 1 tsp ground cumin
- 1 lemon, zested and juiced
- handful pine nuts or chopped hazelnuts, quickly roasted in a dry pan
- 50g dried cranberries or chopped dried figs
- 50g chopped parsley
- 50g chopped mint
- pomegranate seeds
For the tahini sauce
- 75g natural yogurt
- 1 tbsp tahini
- 1 tsp ground cumin
- 1 lemon, juiced
- 1 tsp agave syrup
- 50g chopped coriander
Method
- STEP 1
First, make the tahini sauce by mixing all the ingredients together in a small bowl, then set aside.
- STEP 2
Take the outer leaves off the cauliflower and discard, then cut the cauliflower into rough chunks. Put these in a food processor in two batches and blitz for a few secs until it looks like rice.
- STEP 3
Heat the oil in a large, non-stick frying pan and gently fry the spring onions, garlic and chilli for a couple of mins. Add the blitzed cauliflower and continue to cook gently for about 5 mins.
- STEP 4
Add the cumin, lemon zest and juice, toasted nuts and cranberries, and cook gently for a couple of mins. Take off the heat, mix through the pomegranate seeds and herbs, and serve with the tahini sauce on the side.
