Don’t be tempted to leave the rose water out of the dressing as it adds a subtle aromatic flavour to the salad.
Serves: 6–8
INGREDIENTS
1 cauliflower, thick stem removed, broken into smaller florets
olive oil
sea salt, ground pepper and ground cumin
2 big handfuls baby spinach
1 cup packed parsley leaves
½ cup skin-on roasted almonds, roughly chopped
8 fresh dates, pitted and quartered
Dressing
3 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, crushed
1 teaspoon honey
1 teaspoon rose water
pinch ground allspice
METHOD
Preheat the oven to 190°C fan bake.
Place the cauliflower on a large baking tray and toss with olive oil, salt and pepper, then sprinkle over a little ground cumin. Roast for about 15 minutes until it’s cooked but still with a
little bite. Cool.
Dressing: Whisk all the ingredients together in a large bowl and season with salt and freshly ground black pepper.
Add the cauliflower and toss together, then add all the remaining ingredients and toss again. Transfer to a serving bowl. Serves 6–8.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.