Shared by our friends at Jalna, this salad is rich in flavour and packed full of fresh, healthy ingredients.
At a glance
Approx 30 minutes
½ a cauliflower, broken into chunks the same size as the Brussels Sprouts
500g Brussels sprouts, cut in half lengthways
2tbsp pomegranate molasses
2tbsp olive oil
1 red onion, sliced thinly
½ cup apple cider vinegar
1 cup Jalna Greek Yoghurt
½ bunch parsley, leaves picked
Toasted sesame seeds
Pre heat an oven to 190°C.
Combine the cauliflower and sprouts in a bowl, drizzle with pomegranate molasses, olive oil and season with salt. Mix until everything is evenly coated. Spread out on an oven tray, place in the oven and roast until the
vegetables are caramelised on the outside and just cooked through.
Heat a sauce pan with the vinegar, sugar, a pinch of salt and ¼ cup of water until it boils. Place the sliced onion in a bowl and pour over the boiling vinegar liquid. Leave to pickle for 10 -15 minutes.
In a jug combine the yoghurt, tahini, cumin, sumac, parsley leaves, lemon and a pinch of salt. Blend with a stick blender until the dressing is smooth.
To serve spread most of the yoghurt on the base of a platter. Add the roasted cauliflower and Brussel sprouts. Drizzle over the rest of the dressing then top with the pickled onions, extra parsley leaves and sesame seeds. Yum!