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Roasted Cauliflower,  Freekeh and Herb Salad  Serves 3-4
 
1 small head of cauliflower, broken into approx. 2cm florets
1 tspn cumin seeds
3-4 tblspns olive oil
½ cup cooked Freekeh (follow packet instructions) or use a gluten free alternative (see below)
½ cup finely chopped parsley and chives (or a mix of your favourite green herbs)
2 large green shallots, finely sliced white and green sections
½ cup almonds with skin, roasted in 180C oven for 10 minutes (fan forced)
Extra 2 tblspns olive oil
1 tblspn lemon juice
1 garlic clove, peeled and crushed
Sea salt and freshly ground pepper
 
Heat oven to 180C fan forced
 
To Roast the Cauliflower: In a bowl, mix together cauliflower florets, olive oil, cumin seeds, salt and pepper. Place on a lined baking tray and bake for 25-30 minutes, or until cooked to desired texture. (Toss halfway)
 
To Make the Dressing: Mix together 2 tblspns olive oil, 1 tblspn lemon juice, garlic, salt and pepper.
 
To Compile the dish:    Roughly chop the almonds in half diagonally.
 
In a large mixing bowl, place cauliflower, cooked freekeh, herbs, shallot and optional pomegranate arils. Mix together with dressing and just before serving, fold through half of the almonds, reserving some for a crunchy topping.
 
 
 
Notes:
Freekeh can be cooked in advance as it keeps well in the fridge for a few days. It is derived from green wheat and can be substituted with rice or quinoa for a gluten free alternative.
 
Optional extras: fresh pomegranate and feta

This recipe supports a video on the Kitchen Jazz YouTube channel

1 zucchini (approx 150g), grated
½ small red onion, peeled and finely chopped
1 tblspn chopped parsley
1 egg
1 tblspn plain flour
Salt and pepper to taste
2 tblspns oil
Lemon Mascarpone, see below
100g smoked salmon
Dill sprigs to garnish
 
Squeeze as much liquid as possible from grated zucchini and dry with paper towels. In a bowl, mix together zucchini, onion, parsley, egg, flour, salt and pepper.
 
Heat oil in a non-stick fry pan on med high heat and using a spoon, form 8 fritters on pan. Cook for approx 2 minutes on each side until golden brown and firm to touch. Remove from pan and serve. (They can be made in advance and either served room temperature or reheated if refrigerated).
  
For the Lemon Mascarpone, mix together:
 1 tblspn mascarpone or cream cheese
½ tblspn lemon juice
½ tspn finely grated lemon rind
Salt and pepper to taste
 
 
To compile:
 Lay out fritters and dollop a teaspoon of mascarpone on each. Top with a curl of smoked salmon (give it some height) and garnish with dill sprigs.