Cauliflower and Black Rice Salad


  1. Pre heat the oven to 200 degrees fan. Put the cauliflower into a mixing bowl and pour over 2 tbsp of the olive oil. Add the zaatar and a good pinch of salt. Toss together. Transfer to a roasting dish and blacken in the oven for 35-40 minutes.
  2. Meanwhile, cook the rice in a pan of boiling water for 25-30 minutes or until tender. Drain, rinse under cold water and drain again thoroughly.
  3. Heat a small non-stick frying pan over a medium heat. Add the pumpkin seeds and toast, shaking the pan occasionally, for 2-3 minute until they start popping. Tip into a bowl and set to one side.
  4. Put the rice in a large mixing bowl. Add the herbs, spring onion, red chilli, lemon juice, pomegranate molasses, the remaining olive oil and a good pinch of salt. Toss together and transfer to a serving dish. Top with the cauliflower, pumpkin seeds and pomegranate seeds. Serve immediately.


Serves 4

1 head of cauliflower broken down into florets
4 tbsp olive oil
2 tbsp zaatar
30g pumpkin seeds
150g black rice
A handful of finely chopped parsley leaves
A handful of finely chopped mint leaves
2 spring onions, finely chopped
1 red chilli, deseeded and finely chopped
The juice of ½ a lemon
2 tbsp pomegranate molasses
60g pomegranate seeds
Sea salt

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