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new season wombok, celeriac and
daikon radish as winter rolls on
new season wombok, celeriac and
daikon radish as winter rolls on
Warm Cauliflower, Chickpea and Beetroot Salad

Warm Cauliflower, Chickpea and Beetroot Salad

300 gm dried chickpeas, soaked in cold water overnight, drained
½ onion, coarsely chopped
1 fresh bay leaf
4 garlic cloves
2 beetroot (about 300gm)
100 ml (1/3 cup) extra-virgin olive oil
2 tbsp thyme leaves
100 gm coarse sourdough breadcrumbs
15 (20gm) seedless raisins, coarsely chopped
For deep-frying: vegetable oil
200 gm cauliflower, broken into florets
1 Spanish onion, thinly sliced
300 gm silverbeet, leaves coarsely torn, stems coarsely chopped
½ tsp fennel seeds
½ lemon, juice only
5 (10gm) blanched almonds, finely chopped or grated
Cauliflower purée
300 gm cauliflower, broken into florets, stem coarsely chopped
75 ml milk
2 tbsp olive oil
Wholegrain mustard dressing
1 tsp wholegrain mustard
50 ml extra-virgin olive oil
2 tsp red wine vinegar
1 tsp muscatel vinegar or sherry vinegar

Heat oven to 180C. Combine chickpeas in a saucepan with onion, bay leaf and a chopped garlic clove, cover with water, bring to a simmer over medium heat, simmer until tender (at least 1 hour), drain, keep warm.

Meanwhile, chop remaining garlic, combine with beetroot, 40 ml oil and half the thyme in a small roasting tray, cover with foil and roast until tender (50 minutes-1 hour). Peel, cut into wedges, set aside.

Meanwhile, for cauliflower purée, combine cauliflower and milk in a small saucepan, bring to a simmer over medium heat, simmer until tender (10-15 minutes). Cool slightly, process in a blender with oil until smooth, season to taste, set aside, keep warm.

Combine breadcrumbs, raisins, remaining thyme and 40ml oil in a bowl, season to taste, spread in an even layer on a tray lined with baking paper and bake, stirring occasionally, until golden (5-7 minutes). Set aside.

Meanwhile, heat oil in a deep-fryer or deep-sided saucepan to 180C. Fry cauliflower florets in batches until golden (1-2 minutes; be careful, oil may spit). Drain on absorbent paper, season to taste, keep warm.

For wholegrain mustard dressing, whisk ingredients in a bowl to combine and set aside.

Heat a large frying pan over medium heat, add remaining oil, Spanish onion, silverbeet stems and fennel seeds and sauté until onion is tender (5-7 minutes). Add chickpeas, beetroot and dressing, season to taste, add silverbeet leaves and toss until just wilted (2-3 minutes). Add lemon juice, scatter with cauliflower florets, almonds and breadcrumb mixture and serve warm with purée on the side.

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