“Each month I invite a guest chef to my online plant-based cooking school to share a special recipe with our community. one of my first guests was Olivia Scott, an old friend and founder of the uber-popular raw Kitchen cafés. She had a top-selling salad on the menu called The Moroccan, which we revamped for the school to include roasted hazelnuts, smoky chickpeas and half the original oil. It’s ridiculously good.”
Ingredients:
- 1 cup hazelnuts
- 1 cauliflower, chopped
- 4 carrots, grated
- 1 red onion, finely chopped 1 cup finely chopped parsley 1 cup finely chopped mint
- 1 cup sultanas
- Tahini dressing
- ½ cup tahini
- ½ cup lemon juice
- ¼ cup olive oil
- ¼ cup water
- 1 tbsp ground turmeric
- 1 tbsp coriander (seeds or ground)
- 1 tbsp caraway seeds (optional) 1 tsp cumin (seeds or ground)
- ½ tsp chilli powder 1½ tsp sea salt
- Smoky chickpeas
- 2 x 400g cans chickpeas, drained 2 tbsp smoked paprika
- 2 tbsp olive oil zest of 2 lemons 2 tsp sea salt
To serve
- roasted & chopped hazelnuts chopped fresh parsley
- mint
- chili flakes
TAKES 15 MINS / SERVES 6
Method:
Preheat oven to 180°C fan bake. Place hazelnuts on a tray and roast for 7 minutes until golden. Once cooled slightly, rub the hazelnuts together in a tea towel to remove some of the skins, then roughly chop.
Pulse cauliflower in a food processor until couscous-like. Pour into a big bowl with the carrots, onion, parsley, mint, hazelnuts and sultanas. Reserve a few hazelnuts and herbs to garnish.
Blend dressing ingredients in a blender until smooth, then add to the salad and mix through. Reserve a little to drizzle over the top once plated. Season to taste with extra chili and salt, if desired.
Mix chickpea ingredients in a bowl then pan-fry over medium heat for 5 minutes until crispy.
Serve the salad topped with chickpeas, chopped hazelnuts, parsley, mint, chili flakes, and a drizzle of the reserved dressing.
Notes:
- You can swap the hazelnuts for sunflower.
- If you’d like to make this recipe even more filling, serve it with brown rice or quinoa (½ to 1 cup per person).
Recipe by Buffy Ellen Gil and photos sourced from begoodorganics.com with thanks.
