Basmati and wild rice salad with saffron cauliflower, honey-roast pears and zhoug


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Toasted saffron (for the rice and the roasted cauliflower)

Spiced basmati and wild rice

Saffron and cinnamon-roasted cauliflower

Honey-roasted pears


Kale crisps

  • 50g of kale, washed
  • olive oil
  • chaat masala
  • salt

Lemon and tahini cream

To serve

To begin, toast the saffron strands. Place a dry frying pan over a medium-high heat and add the saffron. Cook until gently toasted and aromatic, but do not allow to burn. Set aside a small pinch of the saffron to one side for the rice, and place the rest in a small bowl with a splash of water for the cauliflower
Bring a pan of water to the boil and add the cinnamon stick, the pinch of toasted saffron, and a pinch of salt. Add the rice blend and stir. Place a lid on the pan and cook according to packet instructions
Preheat the oven to 200°C/gas mark 6
Meanwhile, prepare the roasted cauliflower. In a saucepan set over a medium heat, melt the coconut oil and add the soaked saffron, (be careful as the wet saffron will make the oil spit a little) turmeric, ginger, garlic, chaat masala, fennel, cinnamon and a pinch of salt. Cook gently until aromatic and bubbling
Coat the cauliflower well with the mixture, place in a baking tray and roast for about 8 minutes, or until caramelised all over. Reserve to one side
When the rice is ready, drain well and spread out onto a tray or plate to allow to cool
Lower the oven to 160°C/gas mark 3. Line a baking tray with baking paper
To prepare the pears, peel away stripes of the skin for a decorative finish and scoop out the core using a spoon. Whisk together the pomegranate molasses, verjus and honey, mix well with the pears and pour everything onto the baking tray. Bake until tender
To prepare the zhoug, simply place all the ingredients in a food processor and pulse together to form a fairly smooth paste
To prepare the kale crisps, sprinkle the kale with oil, chaat masala and salt. Bake in the oven with the pears for 5–10 minutes, or until crisp
  • salt
  • 50g of kale, washed
  • olive oil
  • chaat masala
For the lemon and tahini dressing, simply whisk together all of the ingredients and adjust the seasoning to taste
To serve, layer up all of the salad elements, sprinkling with coriander, pomegranate seeds and parsley as you go. Finish with the kale crisps and serve
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