A gorgeous middle eastern inspired salad that is great just by itself as a packed lunch or served with grilled lamb chops or halloumi as a more substantial summer supper. The contrast of the fragrant and warmly spiced couscous, broccoli and cauliflower with the sharpness of the pink pickled onions and the lemony tahini dressing is yummy.
Serves 6 as a generous side dish
For the salad:
300g broccoli, broken into bitesize florets
300g cauliflower, broken into bitesize florets
3 tablespoons olive oil – 2 tbsp for the broccoli & cauliflower and 1 tbsp for the couscous
2 teaspoons cumin seeds
1 teaspoon ground cumin
2 teaspoons ground coriander – 1 tsp for the broccoli & cauliflower and 1 tsp for the couscous
2 teaspoons turmeric – 1 tsp for the broccoli & cauliflower and 1 tsp for the couscous
A pinch of chilli powder
Salt & pepper
For the tahini dressing:
2 tablespoons tahini paste
2 tablespoons olive oil
1/4 lemon (juice only)
1 small clove of garlic (crushed)
1/8 teaspoon salt
30ml hot water
For the garnish:
100g pink pickled onions (recipe here)
10g sesame seeds (toasted)
Make the pink pickled onions, see the recipe here.
Place the bite-size broccoli and cauliflower florets in a roasting tray. Add the olive oil, cumin seeds, ground coriander, turmeric, salt and pepper. Mix very well to ensure each floret is coated in the spice mix.
Roast the broccoli and cauliflower in the oven at 180°C for 20-25 minutes, or until the florets are cooked and slightly crispy round the edges.
Prepare the couscous. Weigh the couscous into a bowl. Add the olive oil, ground cumin, ground coriander, turmeric, pinch of chilli powder, salt and pepper. Mix very well to ensure each grain is coated in the spice mix. Add boiling water to the couscous, just enough to cover the grains, about 300 ml. The water should not be visible over the top of the grains. Cover the couscous and leave to steam for about 10 minutes.
Make the dressing by combining all the dressing ingredients (tahini paste, olive oil, lemon juice, crushed garlic, salt and hot water). Whisk together or you can use a food processor or a stick blender. Taste to check for seasoning.
After 10 minutes uncover the couscous and use a fork to fluff up the grains.
Finely chop about 1 tablespoon of the pickled onion and mix with the couscous.
Add the cauliflower, broccoli and ¾ of the tahini dressing to the couscous and stir gently to combine. Taste to check for seasoning.
Put the mixture into a large serving bowl and garnish with the remaining pink pickled onion and toasted sesame seeds.