Feta and red pepper dip, roast cauliflower, smashed cucumber, sumac walnuts and pita bread

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Cauliflower
Couple
1/2
Family
1
Pita bread
Couple
1 packet
Family
1 packet
Cucumber
Couple
1/2
Family
1
Pickled onion and preserved lemon oil
Couple
1 pottle
Family
1 pottle
Sumac walnuts
Couple
1 bag
Family
1 bag
Cherry tomatoes
Couple
All
Family
All
Mint*
Couple
Half
Family
Half
Red pepper feta
Couple
1 pottle
Family
1 pottle

*If you’re on the 5 night or Wellington plan, mint is a shared ingredient. Use half for each dish.

 

Instructions

1

Preheat the oven to 200 degrees Celsius (or 220 degrees Celsius, if your oven isn’t very hot).

Pull the pickled onion/preserved lemon oil pottle out from the fridge.

2

Cut the cauliflower in large florets, toss in a little oil, add a pinch of salt, then roast in the oven for 30 minutes, until golden brown. Toss a few times during cooking.

3

Cut the cucumber in half lengthwise, then cut into quarters. Lay seed side down on your chopping board, then place the flat side of the knife on the skin and push hard. You want to bruise the cucumber, cracks are good. If it falls apart, that’s fine too.

Once crushed, cut into rough/random bite-sized triangles.

Place in a colander with a pinch of salt and allow to sit.

4

Place the pickled onion/preserved lemon oil mix in a bowl.

Remove the mint from the stalk and roughly chop, add to the bowl.

5

Quarter the cherry tomatoes.

6

Once the cauliflower is cooked, fry the bread in a little oil or warm in the oven. Toss the cucumber with the onions, mint and preserved lemon oil.

7

Divide the dip between the plates in the centre, then using the back of a spoon, spread in a circle around the plate. Place the cauliflower, salad and bread on one side.

To serve, sprinkle over with walnuts and cherry tomatoes.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, April 5th.

 

Monday

This week's recipe

Tempeh bánh mì with sriracha pâté and pickled vegetables

Tuesday

This week's recipe

Bibimbap with Korean rice, mushrooms, kale, bean sprouts, roast sesame and housemade kimchi

Wednesday

This week's recipe

Kumara and black bean soup with cumin yoghurt and mango, lime, mint salsa

Thursday

This week's recipe

Tortilla casserole with black beans, mushrooms, cashew sour cream and coriander

Friday

This week's recipe

Sambar dahl with Bengali potatoes

Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.