Vegetables

Antony Bearman
MIDDLE EASTERN OVEN ROASTED CAULIFLOWER SALAD

MIDDLE EASTERN OVEN ROASTED CAULIFLOWER SALAD

YOU WILL NEED CAULIFLOWER 1  Cauliflower (large) separated into florets and leaves reserved 2 tbsp Extra Virgin Olive Oil plus extra for frying 15g pack EGYPTIAN GOLD GOURMET SEASONING ½ tsp reserved 1 Red Onion thinly sliced 1 Garlic clove thinly sliced 1  Red Chili finely chopped 60g Dried Cranberries 1 bunch Flat Leaf Parsley roughly chopped 4 tbsp Golden Raisins 6  Dates pitted and chopped 1 bunch Mint (small) roughly chopped plus some reserved 30g Pine Nuts toasted OPTIONAL 50g Walnuts roughly chopped 50g Pomegranate seeds DRESSING 2 tbsp Tahini 4 tbsp Natural Yoghurt ½ tsp EGYPTIAN GOLD GOURMET SEASONING ½ Lemon juiced TO MAKE Preheat your oven to 190°C. Toss together the cauliflower florets and leaves, oil, EGYPTIAN GOLD GOURMET SEASONING. Tip onto a baking tray and roast for 30 minutes or until starting to crisp. Meanwhile,...

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Antony Bearman
ROASTED BEETROOT SALAD

ROASTED BEETROOT SALAD

YOU WILL NEED 12 baby beetroots, trimmed and scrubbed 2 tbsp olive oil 4 fresh thyme sprigs 1 tsp The Sunday Roast 4 fresh figs and cut into quarters 1 small red onion, sliced 70g Walnut halves 50g baby salad leaf mix 125g feta cheese, cut into small pieces salt and freshly ground black pepper TO MAKE Preheat the oven to 200C/180C Fan/Gas 6. Place the beetroot on some kitchen foil. Drizzle with the oil sprinkle over with The Sunday Roast and add the thyme then seal up the foil as a parcel and place on a baking tray. Roast for 30 minutes, or until tender. Remove the beetroot...

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