Ingredients
1 head cauli, cut into florets (not too small)
50ml oil
200g yoghurt
60g madras curry paste
Zest and juice 1 lemon
Pickle – 225g sugar
225g water
225ml w w vinegar
Salad – head fennel
Red onion
1 apple
25g edamame beans
1 cucumber, deseeded, cut into half moons
Tsp chilli flakes
Handful chopped coriander and mint
Raita – 150ml yoghurt
25g mint sauce
15ml w w vinegar
Handful chopped mint
2 x warm naan or similar flat breads to serve on
60g mango chutney
Method
- Mix the yog, lemon, paste, oil.
- Put the cauli in a bowl, add the marinade. Cover and leave for min 20mins
- Transfer to a lightly oiled baking tray and roast at 200c for approx. 30mins. Be brave and let it really charr – turn only once
- Pickle – boil for 5mins,season well. Cool completely
- Finely slice the fennel and onion very thinly
- Cut the apple into thin slices (unpeeled)
- Put everything in the cooled pickle, leave for 20mins and add the herbs
- Raita – mix well
- To serve – warm the breads, spread some mango chutney on top
- Now add a good handful of the salad
- Top with cauli and a drizzle of raita