The ultimate Autumn salad… nutty squash and fresh figs roasted and caramelized together in maple syrup is truly delicious. It is also incredibly simple to prepare, once you have roasted the squash and figs, just assemble the salad with a cider vinaigrette and crumbled feta. So simple, delicious and healthy, you can prepare this salad as a side dish or light lunch on an autumnal day.
Creating delicious and nourishing plant-based food
Za’atar is a middle eastern aromatic herb and spice blend mixed with sesame seeds, dried sumac, cumin and other spices. Here I have used it in a middle-eastern inspired salad filled with aubergines, chickpeas, feta, fresh coriander and tomatoes. The aubergine is roasted with za’atar, dried sumac and cumin seeds to create a beautifully aromatic flavour which is complimented by the refreshing zestiness of the lemon juice.
This cauliflower couscous recipe includes pomegranate seeds and coriander and a tahini-lemon dressing. I have lightly fried the cauliflower couscous in cumin and coriander to spice the cauliflower. The fragrant spices are complimented by the sweetness of the pomegranate seeds and the zesty lemon in the dressing.
Cauliflower has become very popular recently, particularly in the form of cauliflower ‘rice’ or ‘couscous’ as a grain free alternative. If you have a food processor, making cauliflower rice is really easy. Simply process the cauliflower until it resembles a fine rice-like or couscous-esque texture. Cauliflower couscous is very versatile to substitute for grains or quinoa in dishes such as tabbouleh.
I adore middle eastern flavours and incorporate them into a lot of my cooking. This middle-eastern inspired salad includes roasted aubergine spiced with za’atar, chickpeas, pomegranate seeds, fresh coriander and a tahini-lemon dressing.