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
Half a head
Family
1
Pita bread
Couple
1 bag
Family
1 bag
Cucumber
Couple
1/2
Family
1
Tomato
Couple
2
Family
4
Sumac walnuts
Couple
1 bag
Family
1 bag
Radish
Couple
All
Family
All
Pickled onion with preserved lemon oil
Couple
1 pottle
Family
1 pottle
Parsley*
Couple
All/Half
Family
All/Half
Red pepper feta dip
Couple
1 pottle
Family
1 pottle

The pita bread is only par-cooked, it’s important you either grill or fry it.

*If you’re on the 5-night plan parsley is a shared ingredient, use half for this dish.

 

 

Instructions

1

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

2

Cut the cauliflower in large florets, toss in a little oil, add a pinch of salt, then roast in the oven for 20 to 25 minutes, until golden brown. Toss a few times during cooking.

3

Cut the cucumber in half lengthwise, then cut into quarters. Lay the 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

Remove the core from the tomatoes and dice/

Remove the tops of the radish and thinly slice.

Remove the coriander leaves from the stalk, finely slice the stalk. Place in a bowl with the tomato, radish and cucumber.

Add the pickled onions and lemon oil.

 

5

Once the cauliflower is cooked, fry the bread in a little oil or warm in the oven.

Give the salad a toss, taste and add salt as needed.

6

Divide the dip between the plates in the center, then using the back of a spoon, spread in a circle around the plate.

Place the cauliflower, salad and bread on one side.

Sprinkle over with walnuts.



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