Cauliflower and clementine couscous salad
Jamie says: "This beautiful salad of gnarly cauliflower, fresh bombs of clementine and mint, and a nutty tahini dressing makes a brilliant veggie main or side."
- Preheat the oven to gas 6, 200°C, fan 180°C. Break the cauliflower into small florets and chuck onto a large baking tray, with any nice leaves, reserving the stalk. Toss with ½ tbsp olive oil, a pinch of sea salt and black pepper, and a splash of water until evenly coated. Roast for 25-30 mins, or until golden and gnarly.
- Meanwhile, coarsely grate the stalk and put to one side. Peel and slice 2 clementines, finely chop the mint leaves, reserving the baby ones for later, and bash the nuts using a pestle and mortar.
- Put the couscous in a heatproof bowl, add a pinch of salt and pepper, just cover with boiling kettle water, cover and set aside for 5 mins. Squeeze the juice of the remaining clementines into a small bowl with ½ tbsp red wine vinegar and 1 tbsp extra virgin olive oil, then season.
- To make the creamy dressing, mix the tahini, yogurt, and 1 tbsp red wine vinegar in a small bowl and season. Fluff up the couscous, then fold through the grated cauliflower stalk, chopped mint and the clementine dressing. Tip onto a large serving platter. Lay over the clementine slices, drizzle over the tahini dressing and the harissa, arrange the cauliflower in the middle of the dish, then scatter over the nuts and reserved baby mint leaves. Delicious served hot or cold.
Jamie's tip: Broccoli works just as well in this versatile salad. You could also swap the tahini for a smooth peanut butter.
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