Cauliflower chickpea and beetroot salad.

NB: I haven't made this yet I am just gagging to, copying it here so I can remind myself because it looks BOSS x

INGREDIENTS

• 300 gm dried chickpeas, soaked in cold water overnight, drained
• ½ onion, coarsely chopped
• 1 fresh bay leaf
• 4 garlic cloves
• 2 beetroot (about 300gm)
• 100 ml (1/3 cup) extra-virgin olive oil
• 2 tbsp thyme leaves
• 100 gm coarse sourdough breadcrumbs
• 15 (20gm) seedless raisins, coarsely chopped
• For deep-frying: vegetable oil
• 200 gm cauliflower, broken into florets
• 1 Spanish onion, thinly sliced
• 300 gm silverbeet, leaves coarsely torn, stems coarsely chopped
• ½ tsp fennel seeds
• ½ lemon, juice only
• 5 (10gm) blanched almonds, finely chopped or grated

Cauliflower purée

• 300 gm cauliflower, broken into florets, stem coarsely chopped
• 75 ml milk
• 2 tbsp olive oil

Wholegrain mustard dressing

• 1 tsp wholegrain mustard
• 50 ml extra-virgin olive oil
• 2 tsp red wine vinegar
• 1 tsp muscatel vinegar (see note)

METHOD

Main

• 1
  Heat oven to 180C. Combine chickpeas in a saucepan with onion, bay leaf and a chopped garlic clove, cover with water, bring to a simmer over medium heat, simmer until tender (at least 1 hour), drain, keep warm.
• 2
  Meanwhile, chop remaining garlic, combine with beetroot, 40ml oil and half the thyme in a small roasting tray, cover with foil and roast until tender (50 minutes-1 hour). Peel, cut into wedges, set aside.
• 3
  Meanwhile, for cauliflower purée, combine cauliflower and milk in a small saucepan, bring to a simmer over medium heat, simmer until tender (10-15 minutes). Cool slightly, process in a blender with oil until smooth, season to taste, set aside, keep warm.
• 4
  Combine breadcrumbs, raisins, remaining thyme and 40ml oil in a bowl, season to taste, spread in an even layer on a tray lined with baking paper and bake, stirring occasionally, until golden (5-7 minutes). Set aside.
• 5
  Meanwhile, heat oil in a deep-fryer or deep-sided saucepan to 180C. Fry cauliflower florets in batches until golden (1-2 minutes; be careful, oil may spit). Drain on absorbent paper, season to taste, keep warm.
• 6
  For wholegrain mustard dressing, whisk ingredients in a bowl to combine and set aside.
• 7
  Heat a large frying pan over medium heat, add remaining oil, Spanish onion, silverbeet stems and fennel seeds and sauté until onion is tender (5-7 minutes). Add chickpeas, beetroot and dressing, season to taste, add silverbeet leaves and toss until just wilted (2-3 minutes). Add lemon juice, scatter with cauliflower florets, almonds and breadcrumb mixture and serve warm with purée on the side.

NOTES

Muscatel vinegar is a mild, slightly sweet vinegar, available from select delicatessens. If unavailable, substitute sherry vinegar.
This recipe is from the October 2009 issue of