Julia Busuttil Nishimura’s Seasonal Flavours: Citrus

Roasted Cauliflower and Citrus Salad


80g pure almonds
500g cauliflower (round 1/2 a head), trimmed into massive floret
1tsp cumin seeds, coarsely floor
1 tsp coriander, coarsely floor
3 tbsp additional virgin olive oil
Sea salt
1 small bulb fennel, fronds reserved
3 citrus of your alternative, a mix of orange, grapefruit and lemon is sweet
Massive handful every of parsley, mint and coriander leaves

Harissa dressing

1tsp harissa paste
Small clove garlic, finely chopped
3tbsp additional virgin olive oil
1tbsp pink wine vinegar
Zest of half a lemon


Preheat the oven to 180C. Line a tray with baking paper.

Organize the almonds on the tray and roast for 8-10 minutes or till evenly toasted. Take away from the tray and permit to chill then roughly chop and put aside.

In the meantime place the cauliflower right into a bowl and sprinkle within the floor cumin and coriander seeds. Drizzle with olive oil and season generously with sea salt. Use your palms to make sure the cauliflower is properly coated within the spices and oil. Unfold onto the ready tray that the almonds have been on and roast for 30-35 minutes or till the cauliflower is tender and evenly golden, turning sometimes if wanted. Put aside to chill.

 Thinly slice the fennel, both with a pointy knife or a mandolin, and place in a bowl of chilly water when you put together the opposite substances (I do that with the herbs additionally). If I’ve a lemon mendacity round, I squeeze some juice into the water and drop the lemon itself in too. The acid will assist maintain the fennel crisp and brilliant. Drain and dry simply earlier than you’re able to assemble the salad.

Put together the citrus by eradicating the ends of the fruit with a pointy knife to allow them to sit flat on the board, after which lower away the peel and any white pith. Slice the fruit into 5mm rounds and put aside.

For the dressing, merely place all the substances in a small bowl and whisk till mixed. Season with sea salt and verify for a steadiness of flavour. If it wants extra acid, add some extra vinegar or extra harissa so as to add some additional spice if desired.

Now merely assemble all the salad substances collectively onto a big serving platter and drizzle over the dressing. 

What else I’m cooking with…

Bitter leaves like radicchio and witlof, pears, new season rhubarb and brussels sprouts pan-fried with a bit of pancetta.

What I’m consuming…

Probably the most unbelievable banoffee pie from Beatrix with a not-too-sweet salted caramel custard, passionfruit layered amongst the banana and pillowy mounds of crème fraîche. This pie (and all the things they make) stand out from the gang!