On the menu: Turmeric-roasted cauliflower, cucumber, mint, house-made pickled onion, pepperberry, baby spinach, pine nuts and sultana mix with a macadamia-oil dressing served with sourdough. 

Serves
4-6

Preparation

5min

Cooking

45min

Skill level

Easy
By
Average: 4.5 (5 votes)
Yum

Nyoka prepares this special salad on The Cook Up, which is created by her husband Laszio Hrabinsky and their Lillipad chef, Fallon Bourke.

Ingredients

  • 1 whole cauliflower
  • 400 g can chickpeas, rinsed and drained
  • 1 tbsp ground turmeric
  • 1 tbsp smoked paprika
  • 4 tbsp olive oil
  • 300 g baby spinach
  • 2 cucumbers, sliced
  • 80 g (½ cup) pine nuts, toasted
  • 85 g (½ cup) sultanas
  • 2 avocados, sliced
  • 1-2 zucchinis, cut into zoodles
  • ½ cup mint leaves
  • grilled, lightly oiled sourdough, to serve

Pickled onion

  • 250 ml (1 cup) vinegar
  • 3 tbsp sugar
  • 1 tbsp salt
  • 1 red onion, thinly sliced
  • 2 tbsp whole pepper berries
  • 3-4 sprigs dill

Dressing

  • 100 ml macadamia oil
  • 1 drop lemon myrtle oil
  • pinch dried saltbush
  • pinch of salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time: 2 hours

  1. For the pickled onion, place the vinegar, salt, sugar and 250 ml (1 cup) water in small saucepan and bring to the boil. Place the onion, pepper berries and dill in a small bowl or jar. Pour over the pickling liquid, cover and stand for 2 hours or overnight if time permits.
  2. Preheat the oven to 200˚C.
  3. Break the cauliflower into florets and place on a baking tray with the chickpeas. Combine the turmeric, smoked paprika and olive oil in a bowl, then pour over the cauliflower and chickpeas and toss to coat well. Roast for 35-40 minutes or until golden.
  4. For the dressing, whisk all the ingredients together in a bowl.
  5. To assemble, place all the salad ingredients in a large bowl. Add the roasted cauliflower and chickpeas and drained pickled onions. Pour over the dressing, toss to coat and serve with toasted sourdough.

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.