Chargrilled Romanesco Salad with Spiced Cashew Nut Dressing
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.
METHODDIFFICULTY: 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.