Chargrilled Romanesco Salad with Spiced Cashew Nut Dressing | Daylesford

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Chargrilled Romanesco Salad with Spiced Cashew Nut Dressing

MAIN DISHES / SALADS AND SIDES / EAT TO BE HEALTHY / AUTUMN

INGREDIENTS

(Serves 2-4)

For The Salad:

  • 1 romanesco or small cauliflower
  • 6 spring onions, finely sliced
  • a small bunch coriander, leaves only
  • ½ red chilli, finely sliced (optional)
  • 25g toasted cashew nuts

FOR THE DRESSING:

The vibrant, spiced cashew dressing in this salad really brings winter vegetables to life. Rich and creamy, but without dairy, it’s a favourite at our Cookery School in the Cotswolds. Utterly versatile, try using it to dress shredded celeriac or red and white cabbage to make a delicious winter slaw or tossed through grains with herbs for something more hearty.  For this recipe, if romanesco is hard to find, simply replace it with cauliflower or broccoli.

METHOD

DIFFICULTY: Easy 20 MINS

Cover the cashews  for the dressing with water in a small bowl and soak for 2 hours, or if possible, overnight in the fridge.

To make the dressing, drain the cashews and place in a blender with 110ml water, the turmeric, garlic, curry powder, olive oil, lemon juice and seasoning. Blend for a couple of minutes until completely smooth, adding a little more water if the consistency is too thick. Taste and adjust the seasoning if necessary.

Break the cauliflower into small florets and toss in a little oil, salt and pepper. Heat a chargrill pan until smoking hot and then grill the cauliflower for a few minutes on each side until nicely browned and tender. Keep to one side.

Toss the coriander and spring onions through the charred cauliflower and arrange on a serving platter. Drizzle over the cashew dressing and then scatter the red chilli and toasted cashew nuts on top.

charred-salad

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