Herby Cauliflower Salad

I love the salty, sweet and sour elements of this salad – the olives, preserved and fresh lemon and the dates. This is all enhanced by the fresh, fragrant herbs and creamy avocado. It is seriously divine! I love to serve it alongside Eleanor Ozich’s ‘Crispy almond-coated chicken with artichokes and lemon’ – it pairs so well! However, it would also be delightful alongside fish or other protein of your choice.

Serves 4 as a side

SALAD

1 cauliflower, cut into small florets

2 Tbsp. extra virgin olive oil
½ cup Sicilian green olives, sliced

6 fresh medjool dates, diced

½ preserved lemon, finely diced

Large handful mint leaves, roughly chopped

Large handful parsley leaves, roughly chopped

1 Tbsp. thyme leaves

1 avocado, cubed

Sea salt & black pepper

Handful pepitas or activated almonds, toasted

DRESSING

Juice of 1 lemon

¼ cup extra virgin olive oil

1 clove garlic, finely chopped

1 heaped tsp. maple syrup or raw honey

Sea salt and black pepper

1. Preheat the oven to 200 degrees Celsius and line a large oven tray with baking paper.

2. Add the cauliflower florets to the tray and toss with the olive oil and some salt and pepper. Place in the oven to bake for 20-30 minutes, or until soft and browning at the edges.

3. Meanwhile, chop and slice all of the other ingredients and set aside.

4. Make the dressing by adding all ingredients to a jar and shaking until emulsified.

5. Once the cauliflower is ready, allow it to cool slightly before adding it to a large bowl with the other ingredients (except for the pepitas/almonds). Pour over the dressing and toss until everything is evenly combined.

6. Garnish with the pepitas/almonds and extra herbs. Serve immediately with your choice of protein.