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  • Writer's pictureMartin Castle

Cauliflower, Roast Pepper and Chickpea Salad

Updated: Apr 11, 2020


Well, they were right about the weather - it is a cold, cold wind out there so maybe a bit of wrapping up is required to plant out potatoes now it is past the equinox. 

Happy anniversary to George and Irene for today - it is lovely to think back to the cathedral at Winchester full of happy sounds - currently it, like all CofE buildings, is closed.


Katayoun has requested a lorry-load of Welsh cakes so that's the first job after breakfast and George reminded me they were one of the things my dad made when George would visit his grandparents in Canterbury - in fact I think it had to be part of the deal!


So today's offering is clinging to winter veg but promising of warmer things to come.


But first some photos from March 28th, the first from 2017 and the others in 2015.



A very happy day.




Our garden in March 2015 - look out for an update.



On the occasion of Susan's birthday


Serves 4

Ingredients

2 red peppers, halved and deseeded 3 tbsp olive oil, plus extra for brushing 1 medium cauliflower, cut into florets 1 medium onion, halved and sliced 2 cloves garlic, finely sliced 1 tsp smoked paprika 2 tsp white wine vinegar 3 tbsp extra virgin olive oil 20g pack fresh coriander, chopped 410g13oz can chickpeas, drained and rinsed 150g/5oz feta, cut into chunks


Method


  1. Preheat the oven to 200°C, gas mark 6. Place the peppers in a small roasting tin, brush them with olive oil and season. Roast in the preheated oven for about 30 minutes, or until completely tender. Leave to cool a little, then slice the peppers into strips.

  2. Meanwhile, place the cauliflower florets in a saucepan and cover with cold water, bring to the boil and cook for 3-4 minutes, until just tender, but still with a bit of bite. Drain really well.

  3. Add 2 tablespoons of olive oil to a frying pan and sauté the onion for 3-4 minutes, until soft and pale gold. Add the garlic and the smoked paprika, season and cook for another minute. Scrape this into a flat, broad serving bowl along with the peppers. Without cleaning the pan, add another tablespoon of oil to it. Return the pan to the heat and add the cauliflower. Fry quickly to get a bit of colour and to heat through.

  4. Add the cauliflower to the bowl. Pour the white wine vinegar into a cup and season. Whisk in the extra virgin olive oil to make a dressing. Pour this over the salad, add the coriander, chickpeas and feta, and gently mix. Serve immediately with warm pitta bread.


A kind of winter salad and one to eat whilst in the warmth of your kitchen watching the wind fluster the birds as they come to the feeder.



Quote

“All shall be well and all shall be well and all manner of things shall be well”. - Julian of Norwich



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