Barbecue cauliflower and pomegranate salad
Photo by Warren Buckland
- Make a dressing by finely chopping a small handful of dates and soaking them with enough Gingerella (or apple juice) to soften. Then fold into fresh yoghurt and chill.
- Cut the florets from a head of cauliflower into bite sized pieces, along with a small bunch spring garlic scapes (or baby leeks). Toss in a bowl with a little fresh thyme, truffle or olive oil, and barbecue or bake until coloured and just tender. Remove to a bowl.
- Add a handful of torn tarragon leaves, the seeds from a pomegranate, a splash of balsamic vinegar, salt and freshly ground black pepper and toss well. Drizzle with dressing to serve.