CAULIFLOWER & CRANBERRY SALAD
SERVES 4 AS A SIDE DISH
200 g (7 oz/1 cup) pearl barley
½ cauliflower, cut into small florets
1 pomegranate, seeds removed and reserved
75 g (2½ oz/½ cup) dried cranberries
60 g (2¼ oz/½ cup) chopped walnuts, toasted
75 g (2½ oz) chopped pistachio nut kernels
2 large handfuls flat-leaf (Italian) parsley, leaves chopped
4 mint sprigs, leaves chopped
3 tablespoons olive oil
3 tablespoons white balsamic or white wine vinegar
2 tablespoons pomegranate molasses
Put the pearl barley in a large saucepan of cold water. Bring to the boil over high heat. Reduce the heat to medium and cook for 40 minutes, or until tender. Drain, refresh in cold water and drain again.
Bring a medium saucepan of water to the boil with a pinch of salt. Blanch the cauliflower for 1 minute. Drain, refresh in cold water
and drain again.
Put the pearl barley, cauliflower, pomegranate seeds, cranberries, walnuts, pistachios, parsley and mint in a large bowl. Toss to combine.
Put the olive oil, vinegar and pomegranate molasses in a small bowl. Whisk to combine, season to taste and pour over the cauliflower salad. Mix together gently and serve.
It is so easy to put this dish together, and yet it makes such a big impact with its sharp, clean flavours.
3 tablespoons olive oil
6 tablespoons hazelnut dukkah
8 large lamb cutlets (or lamb chops or noisettes)
MINT & POMEGRANATE SALAD
1 handful mint leaves
4 tablespoons pomegranate seeds
1 preserved lemon, skin only, julienned
juice of ½ a lemon
3 tablespoons olive oil
Put the olive oil and dukkah in a large bowl and mix together. Add the lamb and rub the dukkah mixture into the meat. Cover the bowl and transfer to the fridge to marinate for 30 minutes.
To make the salad, put the mint, pomegranate seeds and preserved lemon in a bowl. Shake together the lemon juice and olive oil in a small jar. Pour over the salad, toss gently and season with salt and freshly ground black pepper, taking care not to use too much salt as there is salt in the dukkah on the cutlets.
Heat the barbecue to high or heat a chargrill pan over high heat on your stovetop. Cook the lamb cutlets for 2–3 minutes on each side. Remove the pan from the heat and rest the lamb for 5 minutes before serving with the mint and pomegranate salad.
MAKES 520 G (1 LB 2 OZ)
1¾ cups hazelnuts
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1¼ cups sesame seeds
2 teaspoons sea salt flakes
2 teaspoons freshly ground black pepper
Preheat the oven to 160°C (315°F).
Put the hazelnuts on one baking tray, and the coriander and cumin seeds on a separate tray, and bake until toasted, approximately 15 minutes.
After the hazelnuts and seeds have been in the oven for 10 minutes, add the sesame seeds on a separate tray and toast for the remaining 5 minutes, or until lightly coloured. Remove all the trays from the oven and allow the nuts and seeds to cool to room temperature.
Put the hazelnuts in a food processor and pulse to a coarse breadcrumb size. (You could also crush the hazelnuts the traditional way using a mortar and pestle – good exercise for the biceps!) Transfer the hazelnuts to a large mixing bowl.
Put the cumin and coriander seeds in the food processor and process until almost a powder. (Use a mortar and pestle to do this if you prefer.)
Add this powder to the bowl along with the toasted sesame seeds, salt and pepper. Mix well using a wooden spoon.
Dukkah can be kept for up to a year – but I am sure you will eat it all before then! It is best stored in an airtight container in a cool, dry place.
The fig and walnut flavours go so well together in these lovely little cakes. You can make this recipe using a regular muffin or mini kugelhopf tray instead of the mini bundt tray we used here.
150 g (5½ oz) walnuts
110 g (3¾ oz/¾ cup) self-raising flour
75 g (2½ oz/½ cup) plain (all-purpose) flour
250 g (9 oz) unsalted butter, cut into cubes, at room temperature
100 g (3½ oz) caster (superfine) sugar
80 g (2¾ oz) fig jam
250 g (9 oz) mascarpone cheese
250 ml (9 fl oz/1 cup) thin (pouring) cream
50 g (1¾ oz) icing (confectioners’) sugar
5 fresh figs
50 g (1¾ oz) honey
Preheat the oven to 180°C (350°F). Thoroughly grease 10 holes of a mini bundt tray to prevent the cakes sticking when turned out.
Put the walnuts and self-raising and plain flours in a food processor and blend to a fine powder.
Using an electric mixer with the whisk attachment, cream the butter and sugar until pale and creamy. Add the jam and whisk for 2 minutes. Add the eggs one at a time, whisking well after each addition, and then whisk for an extra 2 minutes, or until really well combined. Fold in the walnut powder and mix until just combined.
Spoon the mixture into the tray, filling the holes to two-thirds of the way up. Bake for 20–25 minutes. Cool for 2–3 minutes in the tray then turn out onto a wire rack to cool.
To make the topping, put the mascarpone cheese, cream and icing sugar in a medium bowl and whisk until almost set, without overmixing.
Break the figs in half by hand. Spoon a dollop of cream onto each cake, and top with a fig half and a drizzle of honey.