Red Lentil, Pumpkin and Lime Pickle Soup - Chef Recipe by Ross Dobson
A few tablespoons of chopped lime pickle stirred through a soup really make it dance with zesty flav...
"I have to be honest, I am not a big fan of cauliflower but, if I were to eat it, this would be the version I would love the most!" ~ Bettina.
80 ml (1/3 cup) olive oil
2 Tbs maple syrup
1 Tbs ground turmeric
Pink Himalayan salt and black pepper, to taste
1 big whole cauliflower head or 2 small, broken into bite-sized florets
80 g (1/3 cup) Cashew Yoghurt (see page 140) or any plain yoghurt
1 tsp chopped mint
1 Tbs chopped coriander
Juice of 1/2 lemon
Handful of watercress or endive handful of pomegranate seeds.
The cauliflower is freezable.
Preheat the oven to 180ºC (350ºF/Gas 4).
In a bowl combine the oil, maple syrup, turmeric and seasoning. Tip the florets into the mix and give it a good stir. Make sure every floret is covered. Place on a baking tray (baking sheet) and cook in the oven for 30 minutes – check it every 10 minutes to make sure it doesn’t burn.
Meanwhile, prepare the yoghurt sauce by mixing all the ingredients together. Set aside.
Once the cauliflower is cooked, tip it into a bowl, add the watercress or endive, sprinkle over the pomegranate seeds and drizzle dollops of refreshing yoghurt sauce on top.
Credits: This is an edited extract from Happy Food by Bettina Campolucci Bordi published by Hardie Grant Books RRP $34.99 AU and is available in stores nationally.
Photo Credits: Nassima Rothacker.