Vegan_Food_and_Living_Cookbook_-_Spring_2019

Lunchtime^ RECIPES

Total fat Saturates Salt Sugar Protein

25.5g 3.2g 0.4g 10.7g 5g

1 Preheat the oven to 200°C/Gas

Mark 6.

2 Blacken the aubergines over a gas

hob or barbecue, turning regularly

with tongs, until completely charred

and collapsed. Allow to cool.

3 Place the cauliflower and garlic on

a lined baking sheet and sprinkle

with the cumin. Drizzle with 2 tbsp

olive oil and season. Bake in the

preheated oven for 10 minutes,

then turn and cook for another

10 minutes, or until tender and the

cauliflower has coloured. Squeeze

the garlic out of the skins and set

aside with the cauliflower to cool.

4 Cut the aubergines lengthways and

scoop out the flesh, discarding the

skins. Place the flesh in a sieve and

drain for 30 minutes.

5 In a serving bowl, stir the lemon

juice and water into the tahini until

it loosens. Add the mint and parsley,

and season. Mash the aubergines

garlic and cauliflower with a fork

(reserving a few florets for the

garnish), then stir them into the

tahini mixture. Top with the reserved

florets, pomegranate seeds, sumac

and purple basil, if liked. Pour the

remaining oil around the edge.

TO MAKE THE SALAD

1 Peel and quarter the onions, leaving

the roots and tips on. Toss the

onions in the oil and skewer them.

2 Fry in a very hot griddle or pan until

charred. Drizzle the hot onions with

the molasses and maple syrup, (if

using), sprinkle with the sumac and

salt flakes. Serve.

TIP If you can’t find pomegranate

molasses, try blending dark brown

sugar with water, smooth fruit jam,

and a splash of balsamic vinegar.

Scorched caulif lower baba ganoush

with onion and pomegranate salad

By Kathy Kordalis

Serves 4 | Prep 10 mins plus draining | Cook 30 mins | Calories 322 (per serving)

FOR THE BABA

GANOUSH

2 large aubergines

(about 650g)

½ caulifl ower, cut into

fl orets (about 200g)

4 garlic cloves, unpeeled

1 tsp smoked cumin

4 tbsp extra-virgin

olive oil

1 unwaxed lemon,

juice only

3 tbsp water

2 tbsp tahini

1 tbsp fresh mint, chopped

1 tbsp fl at leaf parsley

1 tbsp pomegranate seeds

½ tsp sumac

purple basil, to garnish

(optional)

salt and freshly ground

black pepper

FOR THE SALAD

3 red onions, peeled

2 tbsp vegetable oil

4 tbsp pomegranate

molasses (see tip)

1 tsp maple syrup

(optional)

2 tsp sumac

1 tsp sea salt fl akes

The recipe on this

page is taken from

Caulifl ower Power

by Kathy Kordalis,

published by Ryland

Peters & Small.

(RRP £9.99.)