There’s always one salad in each issue that becomes my “go-to” recipe, and this is it. A simple combination of raw cauliflower and kale, it’s the dressing that really pulls it together so even if you don’t like currants give this a whirl, as they add a lovely sweetness to the finished dish.
6 kale leaves
small handful each mint and basil, chopped
3 tablespoons olive oil
1 large red onion, sliced thinly
½ cup currants
2 cloves garlic, crushed
finely grated zest and juice 1 orange
sea salt and freshly ground pepper
Savoury Granola Clusters
1 cup rolled oats
70 grams slivered almonds
½ cup quinoa
⅓ cup each pumpkin and sunflower seeds
3 tablespoons vegetable oil
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon each ground cumin and dry English mustard
1 teaspoon sea salt
1 egg white, whisked till frothy
Grate the cauliflower on the largest side of a box grater and place in a large bowl. Discard the thick stem.
Pull the kale leaves off the tough stems then roll the leaves up tightly and slice very thinly. Add to the cauliflower.
Dressing: Heat the oil in a saute pan and cook the onion with a good pinch of salt for 3-4 minutes. Add the currants and cook for 2 minutes. Remove from the heat and add the garlic, zest and orange juice. Pour over the cauliflower and toss to combine. Season well then set aside to cool. Stir in the herbs before serving. Transfer to a serving bowl and serve with the granola clusters if using.
Savoury Granola Clusters: Preheat the oven to 150°C
Combine the oats, almonds, quinoa and both seeds in a large bowl.
Stir the oil, honey, soy, spices and salt together, then stir through the seed mixture until it’s all well coated. Add the egg white and stir through.
Tip onto a large lined baking tray and spread out to a single layer. Bake for about 20 minutes until golden and crisp, gently turning the mixture over halfway through cooking. Try to keep it in largish pieces. Cool on the tray then transfer to an airtight container. Makes about 3 cups