I know we all associate December with cookies, cocktails, parties, pudding and turkey but what about the side dishes that really shouldn’t be called side dishes because they are stars, very much, in their own right. I think you likely know my adoration for a great salad. It’s no secret.

It’s a good thing I do adore this particular salad so much as I think by the end of yesterday, I had cooked it in mass quantities for the fifth time in the week.This was one of the many beautiful salads enjoyed in our Christmas cooking classes last week. It just so happens to look like Christmas all dressed up in it’s Christmas colours. I love it so much that I whipped it up for our customers who popped in to Relish Mama for our shopping open day yesterday and I about to tuck into the glorious leftovers for my lunch today. I am poaching an egg today to ooze out on top. Is it 12 o’clock yet ???

Sumac & barberries are, in my humble opinion, a couple of players that can change not just your salads but your life. They can transform many a dish with their tart and punchy deliciousness.

If you wish to make this Christmas day, it can be made ahead of time and simply splashed, liberally with the than yoghurt come serving time.

Merry Christmas everyone !

x

Warm cauliflower and sumac salad

Serves 4

1 cauliflower, head & leaves, snapped into small florets
40ml olive oil
1 tablespoon sumac
Juice of a lemon
Sea salt
Freshly cracked black pepper
½ bunch flat leaf parsley, washed and dried
½ bunch mint leaves, washed and dried
1/2 bunch dill
Pomegranate seeds (or substitute for barberries – I do adore a barberries)

Yoghurt dressing

½ cup great quality natural or greek yoghurt
2 tablespoons freshly squeezed lemon juice
¼ cup tahini paste
Sea salt & pepper

Preheat the oven to 200oC.

Blanch the cauliflower for just a minute or two in rapidly boiling, salted water.

Line a baking tray with baking paper and lay the cauliflower florets and leaves across the tray. Drizzle with the olive oil and ensure all florets and leaves are coated well by using a spoon or your hands. Sprinkle over the sumac. Cook for approximately 30-40 minutes. Allow to cool slightly. Squeeze over the lemon juice whilst still warm and season with sea salt & pepper.

Place the ingredients from the baking tray into a large bowl and add the herbs and pomegranate seeds (or barberries).

To make yoghurt dressing, mix together ½ cup natural yoghurt with 2 tablespoons freshly squeezed lemon juice as well as ¼ cup tahini paste and 2-3 tablespoons of water. Spoon generously on top of salad.