Cauliflower, Harissa, Buckwheat, Mint, Pistachio: A recipe from Chris Honor
Posted by the Bookshop
On Wednesday, Chris Honor will be joining us at our August Late Night Shopping to answer your questions and sign copies of his brilliant new cookbook, Chriskitch: Big Flavours from a Small Kitchen. On the night, Terry will be showcasing some of the sweet recipes from the book, but Chris is probably better known for his salads - which even left Jay Rayner smitten - and he's shared one with us.
CAULIFLOWER, HARISSA, BUCKWHEAT, MINT, PISTACHIO
A Moorish-inspired taste combo that involves almost no skill to pull together. All you have to do is roast the cauliflower, lay it on a plate and throw everything else on top. A masterpiece of kitchen cheating, the beauty is in the haphazardness.
3 red peppers, deseeded and sliced
1 large cauliflower, cut into 2cm-thick slices
2–3 whole garlic bulbs, halved horizontally, and 6 garlic cloves, bashed
1½ tablespoons extra virgin olive oil
salt and freshly ground black pepper
100g natural yoghurt
seeds from ½ a pomegranate
a few sprigs of fresh mint, leaves stripped
75g pistachios, roasted and roughly chopped
zest and juice of 1 lemon
2 tablespoons harissa
Preheat the oven to 180˚C/gas mark 4 and line a baking tray with baking parchment.
In a mixing bowl, combine the red peppers, cauliflower, garlic and oil and toss very gently to coat evenly. Arrange in a single layer on the baking tray and season. Roast until just charred and tender, about 20 minutes.
Meanwhile, cook the buckwheat according to the packet instructions. Drain and set aside until needed.
Arrange the cooked cauliflower slices on a large platter. Drizzle over the yoghurt and sprinkle the top with the pomegranate seeds, mint, pistachios and the lemon zest and juice. Add blobs of buckwheat and harissa and serve.