Roasted cauliflower salad with hazelnuts and pomegranates, pink lamb
Here's a lovely salad of roasted cauliflower with a tahini sauce (sesame and lemon purée) sprinkled with condiments, fresh herbs and pomegranates, not forgetting the tasty lamb steak.
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Ingredients
Portions:
4
200 g
cauliflower, cut into florets
1 tbsp
Casa olive oil
150 g
lamb steak
30 g
hazelnuts, toasted and chopped
50 g
pomegranate seeds
50 g
green peas
Tahini Sauce:
2 clove
garlic, minced
2 tbsp
tahini
1 tbsp
lemon juice
sea salt
0.5 tsp
ground cumin
2 tbsp
ice water
1 pinch
ground white pepper
For Garnish:
1 bunch
flat-leaf parsley, chopped
10 g
fresh chives, chopped
10 g
fresh mint, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 200°C (convection: 180°C).
- Toss 200 g of cauliflower florets with 1 tbsp of Casa olive oil, a pinch of salt, and ground white pepper. Spread them on a baking sheet and roast in the oven for 15 minutes or until golden brown.
- While the cauliflower is roasting, heat a grill pan over medium-high heat and cook the 150 g lamb steak for 3-4 minutes on each side until pink inside. Let it rest for 5 minutes, then slice thinly.
- Prepare the tahini sauce by whisking together 2 tbsp of tahini, 1 tbsp of lemon juice, 2 minced garlic cloves, 0.5 tsp of ground cumin, and 2 tbsp of ice water. Season with sea salt and a pinch of white pepper.
- Combine the roasted cauliflower, 50 g of green peas, 50 g of pomegranate seeds, and 30 g of chopped hazelnuts in a large bowl. Drizzle with the tahini sauce and mix gently.
- Plate the salad, top with the sliced lamb steak, and garnish with chopped flat-leaf parsley, 10 g of fresh chives, and 10 g of fresh mint. Serve immediately.