7

1 Toss acouple of

handfuls of cauliflower

floretsin a littleolive oil,

then roast at 200°C until

golden (20-30 minutes).

Meanwhile, stira finely

chopped garlic cloveand

a golden shallotin2 tbsp

extra-virgin olive oilin

a non-stick pan over low

heat (3-5 minutes). Add

200gm hemp seedsand

stir to coat (1 minute). Add

200ml water, stir well and

turn up heat until water

evaporates, then fry hemp

seeds, stirring occasionally,

until coloured (2 minutes).

Season to taste.

2 Place hemp seeds on

a platter to cool. Top with

100gm crumbled goat’s

feta, 2 tbsp currants,

50gm coarsely chopped

roasted almondsand the

cauliflower. Whisk1-2 tsp

lemon juicewith1 tbsp

olive oil. Drizzle dressing

over salad. Serve topped

withparsley leaves.●

Hemp seed and caulilower salad

SERVES 4 // PREP TIME 15 MINS // COOK 30 MINS

Broad beans can be substituted for cauliflower in spring.

Short

order

PETER GILMORE SAYS

“At Quay, we cook hemp seeds in a little butter and

stock and serve them on a lamb dish as you would

couscous. You can eat them raw but they taste

better when cooked. If you want them crisper,

fry them in oil at about 160°C.”

Hemp seedsAll

props stylist’s own.

Cauliflower saladPlate

from Grit Ceramics.

All other props stylist’s

own. Stockists p168.

Hemp seeds

/ Cannabis sativa/

WHAT ARE THEY LIKE?

You won’t get high from

hemp seeds – they don’t have

significant psychoactive properties.

The seeds are great for cooking,

however, and their soft texture

makes them perfect for salads

and soups. Find them at good

health food shops or online at

hempfoods.com.au.

As the world embraces more sustainable farming practices,

ingredients like hemp seeds, an eco-friendly crop, are paving

the way forward. Should we be using them more in our

cooking? The answer is yes, absolutely. They have a rich nutty

flavour and are a nutrient-dense addition to dishes; they’re

packed full of protein and are high in essential fatty acids.

Cold-pressed hemp seed oil is also a great addition to recipes,

acting like a robust olive oil, but with a grassier note.

44 GOURMET TRAVELLER

The explainer

RECIPE PETER GILMORE. PHOTOGRAPHY ALICIA TAYLOR.STYLING & MERCHANDISING ROSIE MEEHAN. FOOD PREPARATION PETA DENT