Lillipad's salad

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

Marinating time: 2 hours

Instructions

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.

Photography by Adam Liaw.

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