Middle eastern roasted cauliflower salad with a cool cucumber & mint “yoghurt” dressing , great summer salad
A great little salad for the festive season, everybody likes it, easy to serve, easy to prepare. The cucumber and mint dressing is yummy, add as much lemon as you like.
Hope you like it ! Joni ???
Middle eastern roasted cauliflower salad with a cool cucumber & mint "yoghurt" dressing
2015-11-21 01:45:33
Serves 6
Yummy middle eastern spiced salad with a cool mint and cucumber dressing.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
The salad
- 1 cauliflower, chopped finely
- 3 tbs olive oil
- 3 tbs Harissa dry spice mix (not wet in jar but dry spice mix)
- 1 carrot, cut into thick rounds crossways
- 1 bunch asparagus, trimmed and cut into thirds length ways
- Handful of lettuce or spinach leaves
- Sml punnet of cherry tomatoes
- 1/4 cup mint leaves, roughly torn
- Salt & pepper
- Harrisa paste (optional for more heat)
Mint dressing
- 1/2 cup reserved cauliflower (from cauliflower above)
- 1/4 cup mint leaves, finely chopped
- 1 lemon, squeezed
- 1 garlic clove, minced
- 1 tsp olive oil
- 1/2 cup cucumber, seeds removed & finely diced
- Salt & pepper
- Sumac to sprinkle over the top (optional)
The salad
- Preheat oven to 180°C. Place the cauliflower on one tray mixing with 1 tbs olive oil and 1 tbs Harissa. On another tray place the carrot rounds and asparagus. Add 1 tbs olive oil and 1 tbs Harissa to this mix and mix around. Roast for approx. 15 mins until nicely browned and crispy. Taste and add more Harissa spice mix if you like.
- Let cool and mix with the lettuce or spinach, tomatoes and fresh mint leaves. Season.
The cucumber & mint "yogurt" dressing
- Steam the cauliflower until very soft and mushy, approx 15 mins. Do while the roasted vegetables are cooking in the oven.
- Drain and then puree. You can add more water if it is to too thick. It should be the consistency of creamy yoghurt. Add the lemon juice and garlic. Blitz again until well combined. Add the tsp olive oil. Blitz again. This will bind it and make it silky smooth. Add the diced cucumber and salt and pepper. Add more lemon or mint if you want like. Season.
- Let sit in the fridge until really cool and top the salad with it just prior to serving. I like to serve it in a bowl so you can choose how much you want when you take your share of the salad from the large plate.
Notes
- Both the roasted vegetables and the dressing can be made in advance. Assemble just before. If taking to work, keep dressing separate and it won't go soggy.
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