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So many gorgeous ingredients together on one platter! This is delicious eaten cold, but is best just warm with the feta, lemon and dill.
500 grams/1 pound 2 ounces purple potatoes or normal potatoes, scrubbed, skin left on and roughly chopped
60 milliliters/ 1/4 cup Gefen Olive Oil
350 grams/12 ounces cauliflower, cut into small florets [can use Beleaves Frozen]
2 cloves garlic, finely chopped or 2 cubes Gefen Frozen Garlic
grated zest and freshly squeezed juice of 1 lemon
small bunch fresh dill, [checked and] finely chopped
100 grams/3 and 1/2 ounces cavolo nero, stems removed, [checked] and roughly chopped
3 spring onions/scallions, [checked and] thinly sliced
100 grams/3 and 1/2 ounces feta, crumbled
1 teaspoon dried chilli/hot red pepper flakes (optional)
sea salt
freshly ground black pepper
Preheat the oven to 220 degrees Celsius/200 degrees Celsius fan/425 degrees Fahrenheit/Gas 7.
In a large, deep baking pan, toss the potatoes with half of the olive oil until well coated. Roast in the preheated oven for 20 minutes, then add the cauliflower and garlic. Season the vegetables well with salt and pepper and stir to make sure they are well coated in oil. Continue roasting for another 20–25 minutes, until the potatoes are cooked through and the cauliflower is starting to color.
In a bowl, mix the remaining olive oil with the lemon zest and juice, add the dill and set aside.
Put a frying pan/skillet over a medium-high heat, then add the cavolo nero with a few tablespoons of water and cook until just softened. Transfer to a colander to drain any excess water.
Arrange the cavolo nero on a platter and top with the roasted potatoes and cauliflower. Finish with the spring onions and feta cheese, drizzle with the lemon-dill dressing and sprinkle with dried chilli flakes, if using. Serve warm.
From Sensational Salads: More than 75 Creative & Vibrant Recipes by Kathy Kordalis, Ryland Peters & Small
Photography by Mowie Kay © Ryland Peters & Small 2024
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