This nutritious and moreish dish can be made in minutes, says Ollie Dabbous. Feel free to add different dried fruits, spices, herbs or nuts: figs, basil, apricots or coriander would all be welcome. It’s particularly good with barbecued meat and fish dishes, especially if they have Middle Eastern flavourings.
Ingredients:
- 1 jasmine teabag
- 30g sultanas
- 250g cauliflower, chopped
- 5 tbsp mixed nuts and seeds (pine nuts, pistachios or poppy seeds)
- 1 tbsp chopped dill
- 1 tbsp chopped lovage or parsley leaves
- 1 tbsp chopped mint leaves
- 30g olive oil
- finely grated zest and juice of ½ a lemon
- seeds of 1 pomegranate
- 40g red grapes, halved
- ½ a garlic clove, minced
- fine sea salt
to assemble:
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- labne
- dukkah
Method:
- Make a cup of tea with the jasmine teabag and add the sultanas. Leave to soak for a couple of hours ideally, though at least while you prepare the other ingredients.
- Blend the cauliflower in a processor until it resembles couscous. Transfer to a mixing bowl and season lightly with salt.
- Toast the nuts and seeds in a hot dry pan – or in an oven preheated to 180°C – until golden, season lightly with salt, then add to the cauliflower along with the herbs, olive oil, lemon zest and juice, pomegranate, grapes, garlic and drained sultanas.
- Keep at room temperature until serving. Serve in a bowl with labne on the side, and a generous scattering of dukkah.
Taken from Essential by Ollie Dabbous, published by Bloomsbury Publishing at £30. To buy from The Week Bookshop for £23.99, call 020-3176 3835 or visit theweekbookshop.co.uk.