Cauliflower and potato salad
( SERVES 4 )
Photo by Babiche Martens
We would pick cauliflowers from the farm garden for this salad, an old family favourite. The cauliflower is tossed in some aromatic spices along with scrubbed potatoes, boiled and cut small. Sultanas add a little sweetness. Serve as part of a bigger meal, or simply with a piece of grilled fish placed on top, with a squeeze of lemon and a dollop of yoghurt.
|500 g||Potatoes, cut into even sized pieces|
|2 tsp||Cumin, whole|
|1 tsp||Ground cumin|
|2 tsp||Ground coriander|
|1 pinch||Cayenne pepper|
|1 head||Cauliflower, small, cut into florets|
|¼ cup||Roasted almonds, chopped|
|¼ cup||Coriander leaves|
|½ cup||Yoghurt, thick and plain, to dollop|
- Place the potatoes into a pot of salted water. Cook for 10 minutes until a knife will insert easily. Remove and cool enough to handle then cut into smaller pieces.
- Heat the oil in a large frying pan. Add the whole cumin cooking for 1 minute until fragrant. Add the ground cumin, coriander, turmeric and cayenne.
- Add the cauliflower and toss through, continuing to cook until just softened. Add the potatoes and sultanas, stirring through to absorb all the flavours and heat through.
- Serve hot, garnished with almonds and coriander. Add a side dish of thick yoghurt.
More old family favourites from Angela