Winter salad with roasted cauliflower, Brussels sprouts, smashed chickpeas and green tahini dressing
Cooking time 25min
Skill Easy-moderate
Serves 4 as a main or 6 as a side
For the salad
½ head cauliflower, cut into florets
300g Brussels sprouts, trimmed — separate outer leaves and halve the cores
1 can (400g) chickpeas, drained and rinsed
1 bunch kale, stems removed, leaves torn
2 Tbsp olive oil (plus extra if needed)
Salt and cracked black pepper
½ tsp ground cumin
½ tsp smoked paprika
½ cup toasted almonds
For the green tahini dressing
¼ cup tahini
Juice of 1 lemon
1 small garlic clove, crushed
½ cup fresh herbs (parsley, coriander, mint, or a mix)
3-4 Tbsp cold water (to loosen)
Salt, to taste
Method
Roast the veges: Preheat the oven to 200°C (fan 180°C).
Toss cauliflower florets and halved Brussels sprouts (cores only) with olive oil, cumin, paprika, salt and pepper. Spread on a baking tray and roast for 20 minutes until golden and tender.
In the last 8-10 minutes of roasting, toss the Brussels sprout leaves in a little oil and add to the tray. Roast until crisp and lightly charred.
While veggies roast, roughly smash chickpeas in a bowl using the back of a fork. Drizzle with a little olive oil and season.
Massage kale with a pinch of salt for 1-2 minutes to soften.
Make the dressing: Blend tahini, lemon juice, garlic, herbs, and salt. Add water, a spoonful at a time, until smooth and pourable.
Assemble the salad: In a large bowl or platter, layer the kale, smashed chickpeas, roasted cauliflower, Brussels sprouts and crispy sprout leaves. Drizzle generously with green tahini dressing and top with toasted almonds.
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Otago Daily Times
a day ago
- Otago Daily Times
Winter vege salad with green tahini dressing
Photo: Simon Lambert Finished with a zesty green tahini dressing, it's hearty, wholesome and full of flavour - the perfect way to celebrate winter's best. Cooking time 25min Skill Easy-moderate Serves 4 as a main or 6 as a side For the salad ½ head cauliflower, cut into florets 300g Brussels sprouts, trimmed - separate outer leaves and halve the cores 1 can (400g) chickpeas, drained and rinsed 1 bunch kale, stems removed, leaves torn 2 Tbsp olive oil (plus extra if needed) Salt and cracked black pepper ½ tsp ground cumin ½ tsp smoked paprika ½ cup toasted almonds For the green tahini dressing ¼ cup tahini Juice of 1 lemon 1 small garlic clove, crushed ½ cup fresh herbs (parsley, coriander, mint, or a mix) 3-4 Tbsp cold water (to loosen) Salt, to taste Method Roast the veges: Preheat the oven to 200°C (fan 180°C). Toss cauliflower florets and halved Brussels sprouts (cores only) with olive oil, cumin, paprika, salt and pepper. Spread on a baking tray and roast for 20 minutes until golden and tender. In the last 8-10 minutes of roasting, toss the Brussels sprout leaves in a little oil and add to the tray. Roast until crisp and lightly charred. While veggies roast, roughly smash chickpeas in a bowl using the back of a fork. Drizzle with a little olive oil and season. Massage kale with a pinch of salt for 1-2 minutes to soften. Make the dressing: Blend tahini, lemon juice, garlic, herbs, and salt. Add water, a spoonful at a time, until smooth and pourable. Assemble the salad: In a large bowl or platter, layer the kale, smashed chickpeas, roasted cauliflower, Brussels sprouts and crispy sprout leaves. Drizzle generously with green tahini dressing and top with toasted almonds.
Otago Daily Times
a day ago
- Otago Daily Times
Winter salad with roasted cauliflower, Brussels sprouts, smashed chickpeas and green tahini dressing
Photo: Simon Lambert Cooking time 25min Skill Easy-moderate Serves 4 as a main or 6 as a side For the salad ½ head cauliflower, cut into florets 300g Brussels sprouts, trimmed — separate outer leaves and halve the cores 1 can (400g) chickpeas, drained and rinsed 1 bunch kale, stems removed, leaves torn 2 Tbsp olive oil (plus extra if needed) Salt and cracked black pepper ½ tsp ground cumin ½ tsp smoked paprika ½ cup toasted almonds For the green tahini dressing ¼ cup tahini Juice of 1 lemon 1 small garlic clove, crushed ½ cup fresh herbs (parsley, coriander, mint, or a mix) 3-4 Tbsp cold water (to loosen) Salt, to taste Method Roast the veges: Preheat the oven to 200°C (fan 180°C). Toss cauliflower florets and halved Brussels sprouts (cores only) with olive oil, cumin, paprika, salt and pepper. Spread on a baking tray and roast for 20 minutes until golden and tender. In the last 8-10 minutes of roasting, toss the Brussels sprout leaves in a little oil and add to the tray. Roast until crisp and lightly charred. While veggies roast, roughly smash chickpeas in a bowl using the back of a fork. Drizzle with a little olive oil and season. Massage kale with a pinch of salt for 1-2 minutes to soften. Make the dressing: Blend tahini, lemon juice, garlic, herbs, and salt. Add water, a spoonful at a time, until smooth and pourable. Assemble the salad: In a large bowl or platter, layer the kale, smashed chickpeas, roasted cauliflower, Brussels sprouts and crispy sprout leaves. Drizzle generously with green tahini dressing and top with toasted almonds.
Otago Daily Times
13-05-2025
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Feijoa galette
Photo: Simon Lambert The juicy and aromatic feijoas partner perfectly with this delicious buttery pastry. Best enjoyed served hot straight from the oven with whipped cream and vanilla ice cream. Dessert is served! Cooking time 35 min Skill easy Serves 8 Ingredients Pastry 1 cup flour, plus extra for rolling ¼ cup fine cornmeal 1 Tbsp sugar ¼ tsp fine salt 100g butter, cold and cubed 2 Tbsp sour cream or unsweetened Greek yoghurt 2 Tbsp ice cold water Glaze 1 egg yolk 1 Tbsp milk Filling 400g feijoas, peeled and sliced into 5mm rounds 200g apples, peeled, cored and sliced thinly 4-6 Tbsp sugar, plus 1 Tbsp for finishing 1 Tbsp cornflour Method Begin by making the pastry. Add the dry ingredients to a food processor (or can do by hand). Blitz to combine. Add the butter gradually, pulsing to combine until crumbly. Mix the sour cream with the water and pour into the dry ingredients. Pulse again until the dough just comes together in a ball. Remove on to your work bend. Bring together into a flat ball. Cover and place in the fridge for 30 minutes. Preheat the oven 180°C (160°C fan-forced) To make the filling, add all the prepared fruit into a bowl, toss together with the sugar and cornflour and set aside. Place the dough on to a lightly floured bench and roll the pastry to about 33cm round and about 3mm thick. Transfer to a baking tray. Place the feijoa and apple mix on to the centre of the pastry, leaving about 5cm around the edge. Fold up the sides of the pastry to partially cover the fruit, pleating the dough as needed. Beat the egg with the milk and glaze the pastry. Sprinkle over the remaining sugar. Bake for 35 minutes or until the pastry is golden brown and the fruit juices are bubbling. Cool slightly on the tray before transferring and enjoy with plenty of cream and ice cream.
