TCC_HL_Sep21_Digital - Page 54

AUTUMN LARDER
ROASTED CAULIFLOWER , LEEK AND CHICKPEA SALAD
Ingredients For the salad 1 cauliflower , cut into rosettes 150ml extra virgin olive oil 3 leeks , halved lengthways and sliced 1cm thick Zest of 1 lemon 1 x 400g tin of chickpeas , drained and rinsed
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For the vinaigrette 1 apple , peeled and cut into segments 200ml extra virgin oil 100ml apple cider vinegar 1 tsp French mustard ( or any mustard you have to hand ) 3 tbsp chopped parsley leaves
For the croutons 4 slices of sourdough bread , preferably stale , cut into 1cm cubes 4 tbsp olive oil 1 garlic clove , minced
Method Preheat the oven to 180 ° C fan . To make the salad , put the prepped cauliflower in a bowl and dress with half the olive oil , season with salt and pepper , and transfer to a baking tray . Roast for about 12 minutes .
Wash the sliced leeks and plunge into boiling water for about 1 minute . Drain and set aside . Mix the remaining olive oil with the lemon zest and some seasoning .
While the cauliflower is roasting , put all the ingredients for the vinaigrette into a liquidiser and blitz until the apple has been incorporated . Transfer to a jar with a lid .
To make the croutons , toast the bread cubes in the oven until crunchy . Mix the olive oil and garlic with some seasoning and drizzle over the toasted croutons .
Once the cauliflower is ready , mix in a bowl with the chickpeas , leeks and the lemony oil . Adjust the seasoning and transfer to a serving bowl . To serve , top with the croutons and drizzle with some vinaigrette .
CARROT , BUTTERNUT SQUASH AND TOMATO TAGINE WITH ROSEWATER HARISSA
Ingredients For the tagine 1kg carrots , peeled and cut into 2cm chunks 1 butternut squash , peeled and cut into 2cm chunks , seeds retained 200ml olive oil 4 tbsp ras el hanout 2 medium onions , sliced 3 garlic cloves , sliced 2cm piece of cinnamon stick 1 tsp ground coriander 2 x 400g tins of chopped tomatoes 120g dates , pitted Small bunch of coriander , chopped Flatbread , to serve
For the harissa 1 red onion 2 red peppers 3 garlic cloves 1-3 medium-hot chillies ( to taste ) ½ bunch of coriander Juice of 1 lime 1 tsp ground coriander 1 tsp ground ginger 1 tsp smoked paprika 150ml olive oil 1 tbsp salt 1 tbsp rosewater
Method Preheat the oven to 200 ° C fan . Put the prepped carrot , squash and its seeds in an oven dish or roasting tray and drizzle with half the olive oil . Season with salt and pepper , add 2 tbsp of the ras el hanout and roast for about 15 minutes .
Heat the remaining olive oil in a saucepan and fry the onions until soft . Add the garlic , cinnamon and ground coriander and cook for about 1 minute . Add the tomatoes and dates . Bring to the boil , then reduce the heat to a gentle simmer . Check the seasoning and cook the sauce for about 10 minutes .
The vegetables should be ready now . Add to the sauce and continue cooking until it has reduced by about a third and the vegetables are tender .
Meanwhile , make the harissa by putting all the ingredients into a liquidiser and blitzing until smooth .
Serve the tagine topped with the chopped coriander , as much harissa as you want and warm flatbread .
Recipe photography : Ross McKay
HOMELIFE