mushroom recipe portobello


1cauliflower head and leaves, cut into florets
60 ml(¼ cup) olive oil
1 tbspzaatar (see Note)
1 cupflat-leaf parsley, roughly torn
1 cupmint, roughly torn
35 g(¼ cup) pine nuts
½pomegranate, seeds removed, plus extra quarters, to serve
60 g(⅓ cup) golden raisins (see Note)

Tahini and lemon dressing

60 g(¼ cup) tahini
2 tbsplemon juice
2 tbspGreek-style yoghurt
1garlic clove, crushed

Preheat oven to 200ºC. Combine cauliflower and leaves, oil and zaatar in a large bowl. Transfer to 2 large oven trays lined with baking paper and cook, swapping trays halfway and shaking occasionally, for 50 minutes or until cooked through and charred.

Meanwhile, to make tahini and lemon dressing, whisk all ingredients in a bowl with 50 ml warm water. Season with salt and pepper.

Combine cauliflower with half the herbs. Season, then transfer to a serving bowl and top with dressing, pine nuts, pomegranate, raisins and remaining herbs.


• Zaatar and golden raisins are from select delis and Middle Eastern food shops.

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