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Spiced Warm Romanesco Salad with Tahini Dressing and Pomegranate

Spiced Warm Romanesco Salad with Tahini Dressing and Pomegranate

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Vivid green cauliflower and tahini are a Middle-Eastern match made in heaven.

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Ingredients

  • 1 romanesco cauliflower (or ordinary if not in season), broken into florets
  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 2 garlic cloves, crushed
  • 2 tsp baharat spice mix
  • 200g couscous
  • 400ml vegetable stock
  • 1 handful mint leaves
  • 1 handful parsley leaves
  • 100g pomegranate seeds
  • 1 dash sumac, (optional)
  • 120g Nush Almond Milk Yogurt, (for the dressing)
  • 1½ tbsp tahini, (for the dressing)
  • ½ lemon, juice only (for the dressing)

Method

Step 1

Steam the romanesco florets for 5-6 mins. Meanwhile, heat the oil in a large frying pan and cook the onions to soften and slightly brown. Add the garlic and baharat spice mix to the pan and cook for 30 secs.

Step 2

Once the romanesco is done, add it to the onion pan, cook for another 1-2 mins, then pour in the couscous and stock.

Step 3

Turn the heat under the pan down as low as it will go and cover with a lid. Leave to steam gently for 2-3 mins.

Step 4

Spoon the mixture onto a serving plate and toss the herbs through.

Step 5

Mix the dressing ingredients, season, then drizzle over the salad and top with the pomegranate seeds and sumac (if using).

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