Cauliflower & chickpea salad with almonds, fried onion & sultanas

By: Linda Jones, Paul Jones
From: Alimentari
Serves: 4-6
Photographer: Lauren Bamford

This is inspired by a classic Lebanese fried cauliflower dish that I’ve primarily eaten as a sandwich – fried cauliflower and houmus rolled up in flatbread. We dress the salad with tahini but you could also use houmous. I love this with a side of fresh Lebanese bread.

Ingredients

Quantity	Ingredient
	canola or sunflower oil, for shallow-frying
1 head	cauliflower, cut into florets
2	brown onions, finely sliced
1 piece	lebanese flatbread, torn into bite-sized pieces
	olive oil, for drizzling
1 1/2 tablespoons	ghee
100g	slivered almonds
200g	cooked or drained tinned chickpeas, (see note)
50g	sultanas
1 bunch	coriander, leaves picked and roughly chopped
1 bunch	flat-leaf parsley, leaves picked and roughly chopped
1 bunch	basil, leaves torn

Dressing

Quantity	Ingredient
1	garlic clove, crushed
150g	tahini
200g	greek-style yoghurt
1	lemon, juiced

Method

Preheat the oven to 150°C. 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. Then 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 a large salad bowl. Add the coriander, parsley and basil, top with the fried onion and drizzle the tahini dressing over. Finally, gently fold in the toasted flatbread.

Note:

To cook chickpeas, start the night before by soaking 125 g dried chickpeas in cold water. The next day, drain then rinse the chickpeas and place in a large saucepan. Cover with fresh water and bring to the boil. Reduce the heat and cook for 1½ hours or until tender. Drain into a colander and toss in a splash of good olive oil.

Tags:: alimentari

Cauliflower & chickpea salad with almonds, fried onion & sultanas

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