Cauliflower, Pomegranate and Pistachio Salad (SIM)

o 1 extra large cauliflower
(about 800 g)

o 1 small onion, roughly sliced

o 75 ml (1/3 cup) olive oil

o salt

o 310 ml (1¼ cups) parsley, roughly chopped

o 125 ml (1/2 cup) mint, roughly chopped

o 125 ml (1/2 cup) tarragon, roughly chopped

o seeds from 1/2 medium pomegranate

o 75 ml (1/3 cup) shelled pistachios, lightly toasted and roughly chopped

o  5 ml (1 tsp) ground cumin

o 24 ml (1½ tbsp) lemon juice

Preheat the oven to 220 C (425 F).

Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 3 cm (1¼ inches) wide and add to a separate bowl with the cauliflower leaves, if you have any, and the onion. Toss everything together with 30 ml (2 tbsp) of oil and 1.25 ml (1/4 tsp) of salt, then spread the vegetables out on a large parchment-lined baking sheet. Roast them for about 20 minutes, until they are cooked through and golden brown. Remove them from the oven and set them aside to cool.

Once cool, put the roasted vegetables into a large bowl with 45 ml (3 tbsp) oil, grated cauliflower and parsley, mint, tarragon, pomegranate seeds, pistachios, cumin, lemon juice and 1.25 ml (1/4 tsp) salt. Toss gently, just to combine, then transfer to a platter and serve.

Makes 4 servings.

READ: ‘SIMPLE’ DISHES FROM A CELEBRITY CHEF

Braised Eggs with Leek and Za’atar (SIML)

o 28 g (2 tbsp) unsalted butter

o 30 ml (2 tbsp) olive oil

o 2 extra large leeks (or 4 small), trimmed and cut into quarters

o salt and black pepper

o 5 ml (1 tsp) cumin seeds, toasted and lightly crushed

o 1/2 small preserved lemon, seeds discarded, skin and flesh finely chopped

o 310 ml (1¼ cups) vegetable stock

o 200 g (7 oz) baby spinach leaves

o 6 large eggs

o 83 g (3¼ oz) feta, broken into 2-cm (3/4-inch) pieces

o 15 ml (1 tbsp) za’atar

Put the butter and 15 ml (1 tbsp) of oil into a large saute pan with a lid and place it over medium-high heat. Once the butter starts to foam, add the leeks, 2.5 ml (1/2 tsp) of salt and plenty of pepper. Fry for 3 minutes, stirring frequently, until the leeks are soft. Add the cumin, lemon and vegetable stock and boil rapidly for 4 to 5 minutes, until most of the stock has evaporated. Fold in the spinach and cook for 1 minute, until it’s wilted, then decrease the heat to medium.

Use a large spoon to make 6 indentations in the mixture and break 1 egg into each. Sprinkle the eggs with a pinch of salt, dot the feta around the eggs, then cover the pan. Simmer for 4 to 5 minutes, until the egg whites are cooked, but the yolks are still runny.

Mix the za’atar with the remaining 15 ml (1 tbsp) of oil and brush it over the eggs. Serve at once, straight from the pan. Makes 6 servings.