Similar to most of the nation, our team at BLG have been cooking and baking up a storm in recent months and we thought we would share with you some of the delicious recipes that we have been enjoying.

This week’s recipe is brought to you by Peter Wade, BLG’s Chairman.

Tell us your recipe
Cauliflower, Pomegranate and Pistachio Salad

Where did this recipe come from?
Ottolenghi Simple. I have many cookbooks from the latest health food guru to the traditional chef – my learning is that the best tasting food is almost always from the chef with a restaurant. Some of the latest fads may be healthy but generally lack flavour.  Recipes from good chefs almost always tastes great and their “Simple” or “5 ingredients” recipes work ; Jamie, Nigella, Slater, Ramsay.  Ottolenghi is my current favourite.

If you could cook this for anyone, who would it be?
Jools Holland

Peter’s Cauliflower, Pomegranate and Pistachio Salad

Ingredients

1 cauliflower

1 sliced medium onion

80ml olive oil

25g parsely

20 leaves chopped mint

10g tarragon

Seeds half pomegranate

40g pistachios

1 tsp cumin

1 & 1/2 tbsp lemon juice

Recipe

Heat your oven to 200C fan.

Coarsely grate a third of cauliflower and set it aside in bowl.

Break the remainder of the cauliflower into small florets and combine with the cauliflower leaves and onion. Toss everything with 2 tbsp oil and salt then add to a parchment lined baking tray. Roast in oven for 20 mins until cooked and golden.

Once cool add all the remaining ingredients together, mix and serve.

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