Roasted Cauliflower Salad
Smoky paprika, pimiento-stuffed olives, mandarins, fennel seeds … all you need is cauliflower!
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Smoky paprika, pimiento-stuffed olives, mandarins, fennel seeds … all you need is cauliflower!
Fig time! Get ye to a fig tree.
Bring on the brights. Summer’s not over yet.
White peaches, chilli and lime … sounds pretty good to me.
Nice one!
This is loosely modelled on a typical salad you might find around Nice … but there’s a bit of a leap of faith here.
What to do with zucchini? Fry it, add garlic, splash it with sherry vinegar … you get the idea.
A spectacular tumble of corn and avocado … just thinking about it makes me go want to eat it all over again.
A salad fit for a King – truly!
It’s probably not kosher to snip noodles with scissors – long noodles represent long life in China – but it sure makes eating cellophane noodles a lot easier! So, snip, snip …
Think Greek! Retsina if you must (or a good Rosé!), sun, sizzling eggplant, big red juicy tomatoes, dried oregano … mmmm, makes you want to go there.
Give you Christmas day roasties a shake up with thyme, preserved lemon and a tangy dressing!
Look at the picture. Don’t even think about it. Just make it.
Summer on a plate! Delicious and good for you. Rings all the bells … especially good for Xmas day.
Don’t you hate a naked bean salad? I mean, if you wanted to eat undressed beans, you could just eat them straight out of the can. Come on! Dress it up. Make it tasty.
Succulent prawns with the crunch of a good salad, doused in a sweet sour sesame dressing with a nice bite of chilli is just the thing for hot weather.
If you can find it in a deli, finely shaved duck jamón, tossed through at the end, dresses up this salad beautifully.
A little pickle here, a little pickle there … can add interest to burgers, toasted cheese sandwiches, barbecued chicken and steak, or flat-tasting couscous, burghul, quinoa or freekeh. It’s pretty banging …
A gorgeous salad. Bright and fresh and deliciously juicy.
Squishy avocado? Perfect home for it!
Stick a fillet of fried fish on top of this and you’ll be a happy chappy.
Sublime – juicy pears cutting through salty crusty haloumi, and little bursts of sweet dates, piquant parmesan and nutty pine nuts.
Here’s something for the raw brigade – nice and crunchy, garlicky and juicy, with a smattering of creamy toasty cashews on top. Yep, I’ve even strewn the lot with flowers. Thank goodness the kitchen sink was tied down …
Fresh, fragrant and downright pretty, edible flowers add character to a plain green salad. Yes they do!
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