Sun, 24 March 2024
INGREDIENTS:
1 x head Romanesco and 1 head cauliflower
1 x bulb fennel finely sliced on the mandolin
100 g ras el hanout seasoning mix (similar to curry but more flavours)
1 x 250 g pack halloumi sliced
100 g smoked almonds
500 g natural yoghurt / sheep’s yoghurt
1 x Tbsp. smoked paprika
50 ml vegetable oil
Sea salt
1 x lemon
1 x Tub tahini
Fresh herbs finely chopped coriander, parsley,
Spring onions
METHOD:
1). Prepare the cauliflower and Romanesco into bite size florets and toss in 30ml vegetable oil and the season generously with the ras el hanout seasoning and salt.
2). Toss gently in a bowl and transfer into a roasting tray and roast at 180 c 10 minutes. Take out from oven and allow to rest.
3). Finely slice the fennel on a mandolin and season with a handful of sea salt and rub in well …leave for 15minutes and then season with the juice of 1 lemon and zest , and finish with 50 ml of good quality extra virgin olive oil .
4). Combine the yoghurt, paprika, 5 tbsp. of tahini, and herbs and mix well.
5). Spread the tahini yoghurt generously on the plate and add some fennel.
6). Spoon the roasted cauliflower and Romanesco on top and add the smoked almonds
7). Quickly fry the sliced halloumi on a hot pan and place on top of the salad.
