Walnuts and cauliflower both look a little like brains, which felt fitting for a salad I created for UNSW’s Dementia Action Week with Harris Farm Markets. Their mystery box inspired this colourful platter of golden spiced cauliflower, crisp chickpeas, tangy pickled beetroot and creamy goat’s cheese.
When it comes to eating for brain health, I like to think about what we eat regularly. This salad is a delicious way to bring more variety to the table, with fibre from the veg and chickpeas, plant compounds with antioxidant properties from the herbs and extra virgin olive oil, and a plant-based omega-3 called ALA from the walnuts.
A good quality mandolin is a great tool to have for this salad - otherwise a really good (large)veggie peeler if you can find one, and failing that a very sharp knife - just watch your fingers when shaving extra thin!
SERVES: 4 as a light main or 6 as a side PREP TIME: 20 minutes TOTAL TIME: About 40 minutes
INGREDIENTS
Spiced cauliflower & chickpeas
1 small cauliflower, cut into florets
1 tin chickpeas, drained and patted dry
Extra virgin olive oil, to coat
1 tsp ground cumin
1 tsp fennel seeds, lightly crushed
Sea salt and black pepper, to taste
Quick-pickled beetroot
1 beetroot, thinly shaved with a mandolin, with the stems finely sliced if you like
¼ cup white wine vinegar or apple cider vinegar
2 tbsp water
1 tsp honey or a big pinch of raw sugar
Pinch of sea salt
Salad base
1 small fennel bulb, thinly shaved, fronds reserved
6–8 asparagus spears, shaved into ribbons with a vegetable peeler
½ cup toasted walnuts, chopped
1 generous handful of mint, parsley and fennel fronds
1 green chilli, thinly sliced (optional)
150 g soft goat’s cheese, such as Meredith Dairy, whipped into a creamy dip texture
A few tender beetroot leaves (optional but great for another pop of colour)
Good Dressing
3 tbsp extra virgin olive oil
Zest and juice of 1 lemon
1 tsp honey
1 tbsp beetroot pickling liquid
Sea salt and black pepper, to taste
METHOD
Preheat the oven to 200°C. Toss the cauliflower and chickpeas with enough olive oil to lightly coat, then add the cumin, fennel seeds, salt and pepper. Spread out on a baking tray and roast for 25–30 minutes, until golden and lightly crisp.
While the cauliflower roasts, stir together the vinegar, water, honey and salt. Add the shaved beetroot and sliced stems, if using, and leave to pickle for at least 15 minutes.
Add all the dressing ingredients to a jar, screw on the lid and shake well.
Swipe the goat’s cheese across a serving platter with the back of a spoon. Pile on the roasted cauliflower and chickpeas, shaved fennel and asparagus, herbs and toasted walnuts. Add the chilli and beetroot leaves if using.
Drizzle over the dressing, gently toss the top of the salad and finish with the drained pickled beetroot. Only add the beetroot right before serving otherwise it will stain all the other ingredients - which isn’t a bad thing - but be aware it will happen!
Enjoy it on its own, or serve it with grilled chicken or a tin of wild Alaskan salmon.
Buon appetito x
