Fregola Salad with Roasted Spiced Cauliflower, Saffron, Dates and Olives
1 cauliflower, broken into florets
1 pinch, soaked in 2 tbsp hot water
Sea salt and freshly ground black pepper
1 red onion, thinly sliced
Juice of ½ lemon
4 Medjool dates, chopped
3 tbsp parsley, chopped
Preheat oven to 200°C. Toss cauliflower with saffron, 1 tbsp EVO, paprika, and salt and pepper. Add onion and toss again. Place on an oven tray lined with baking paper and roast in the oven for 20-30 minutes. Meanwhile cook the fregola in salted boiling water for 10-12 minutes until al dente. Drain and cool.
Mix cauliflower and onion mix with cooked fregola, lemon juice, honey, dates, olives, almonds and parsley. Drizzle with remaining EVO, season and serve warm.
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