Flourish Health & Wellbeing eMag - Latest Edition - Flipbook - Page 41
1. Prep Ingredients
Preheat the oven to 220C, fan-forced.
Line a large oven tray with baking paper.
Coarsely chop the cauli昀氀ower stem, then
cut the head into small 昀氀orets. Combine
the Turkish seasoning and 2 tbs olive
oil in a large bowl. Season with salt and
pepper. Reserve half the Turkish oil in a
separate bowl.
2. Bake cauliflower
Add the cauli昀氀ower to the lined tray and
drizzle over the reserved Turkish oil and
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toss to coat. Bake for 8-10 mins un琀椀l the
cauli昀氀ower is just tender.
3. Pickle onion
While the cauli昀氀ower is cooking,
thinly slice the onion into rounds, then
separate into rings. Combine 1 tbs white
wine vinegar and a pinch of salt in a
large bowl. Add the onion and toss well
to combine. Set aside to pickle, tossing
occasionally, un琀椀l needed.
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4. Prep kale & haloumi
Tear the kale leaves into small pieces,
discarding the stems. Slice the haloumi.
Add the kale and haloumi to the
remaining Turkish oil and toss to coat.
5. Bake kale & haloumi
Add the kale to the cauli昀氀ower in
the tray and bake for 2 mins. Add the
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walnuts and haloumi and bake for a
further 4 mins or un琀椀l the kale is crisp
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and the haloumi and walnuts are golden.
Season with salt and pepper.
6. Make zhoug & serve
Blend coriander leaves and stems,
jalapenos (see cooking 琀椀p), mint and
garlic seasoning, 3 tbs water, 2 tbs olive
oil, 2 tsp honey and 2 tsp pickling liquid
with a s琀椀ck blender un琀椀l smooth. Season
with salt and pepper. Top tray bake
with pickled onions and drizzle over the
pickling liquid and zhoug. Take tray bake
to the table and serve up.
