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.
Serves: 10-12
Ingredients
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 tbsp extra virgin olive oil
Salt and freshly ground black pepper
125g buckwheat
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 tbsp harissa
Method
● Preheat the oven to 180°C 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 cauliflower and red peppers 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.
