This unusual salad is quick to put together and makes good use of tasty winter vegetables such as cabbage and fennel. Keep any leftovers in the fridge (vegetable and dressings separately) for a few days and the flavours continue to improve!
Ingredients (Serves 4)
1 head of cauliflower
2 medium fennel bulbs
1/4 head round green cabbage, shredded
1 tsp brown mustard seeds
1/2 tsp caraway seeds
1 heaped tsp black onion seeds
2 garlic cloves, finely chopped
Handful of pumpkin seeds
1/4 tsp salt
For the dressing
1 desert spoon pomegranate molasses
1 desert spoon tahini
4 heaped tbsp greek yoghurt
Halloumi to serve
1) Cut the cauliflower into small florets and steam until tender but still firm.
2) Mix the dressing ingredients and set aside.
3) Remove the fennel bulbs’ woody stems, then quarter and cut into very thin slices. In a cast iron frying pan, heat the mustard, caraway and black onion seeds for around 30 seconds until they start to pop, then add a slosh of rapeseed oil and the fennel. Cook on a high heat moving constantly until translucent and charring.
4) Dry fry the pumpkin seeds until splitting.
4) In wok or other large frying pan, heat another tbsp or so of oil and add the garlic, shredded cabbage and cauliflower. Cook for a few minutes, then add the fennel mix, pumpkin seeds and combine.
5) If serving with halloumi, fry for a few minutes on either side in the pan you used for the fennel, then serve with the vegetables and yoghurt dressing.