Warm salads are what I am all about. And nuts and flowers, but it is hardly the season for the latter, so I have omitted the edible flowers this time. If you make this salad in summer, do add nasturium and/or calendula leaves. Pretty. Tasty. Easy to grow.
1/2 head of cauliflower
3-4 waxy potatoes
100g fresh spinach
a handfull of blanched almonds
nigella seeds, cumin seeds, coriander seeds, salt, pepper, chili
a drop of tabasco
Chili and lime pickles to serve.
Peel the potatoes, then dice into cubes of 2x2cm. Parboil in salted water for about 8 minutes. Drain and spread out on a baking tray lined with parchment.
Turn the oven on to 175C (fan). Cut the cauliflower into florets about the same size as the potato cubes. Mix with the potatoes, then coat lightly in olive oil, and season w freshly ground (and toasted) cumin and coriander, plus salt, pepper and chili (dried flakes – if using fresh, add after cooking). Roast in the oven for approximately 30 minutes. The cauliflower should have slightly charred edges, and the potatoes retain a little bite.
While the potatoes and cauliflower are roasting, blanch and skin the almonds, then roast until golden. Chop roughly and set aside. Dice the tomatoes and shallot finely. Shred the spinach. Mix everything together, add the nigella seeds, and adjust the seasoning. I always add a dash or two of tabasco. If you are not a fan, adjust the acidity level with a few drops of red wine vinegar. Drizzle over a little oil before serving if you like. Serves 2 as usual if you add some pickles and an additional salad. Otherwise, enjoy a bit of sourdough bread and a hunk of cheese with a glass of red wine after.