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middle-eastern cauliflower & brussel sprout salad with miso almond hummus
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Middle-Eastern Cauliflower & Brussel Sprout Salad with Miso Almond Hummus
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
A winter cauliflower & brussel sprout salad with miso almond hummus - adorned with an oozy poached egg, goat's cheese and dukkah.

Miso almond hummus adapted from Seven Spoons

Servings: 3 -4
Author: Claudia Brick
Ingredients
Miso almond hummus:
  • 1/4 cup raw almonds
  • 1 x can chickpeas , drained (or 1.5 cups cooked)
  • 1/4 cup tahini
  • 2 tablespoons shiro/white miso
  • juice of 1/2 lemon
  • 1 clove garlic
  • 1/4 to 1/2 cup ice cold water (to desired consistency)
Cauliflower & Brussel Sprout Salad
  • 2-3 tablespoons olive oil
  • small head of cauliflower , florets cut off
  • 10-15 brussel sprouts , halved
  • 1-2 teaspoons fresh thyme leaves
  • 2 cloves garlic , finely chopped
  • freshly ground pepper
  • 1 cup kale , finely chopped
  • 1/2 cup mint , chopped
  • 1/2 cup parsley , chopped
  • 2 tablespoons currants
  • 2 tablespoons almonds , chopped
  • 1 tablespoon each sunflower and pumpkin seeds
  • 1/2 cup bulghar wheat , cooked according to instructions
  • juice of a lemon
  • 1 teaspoon pomegranate molasses
To serve
  • poached eggs , 1-2 per person (see instructions here)
  • lime wedges
  • 50 g feta or goat’s cheese , crumbled
  • 2 teaspoons dukkah
Instructions
Miso Almond Hummus
  1. Blitz the almonds in a food processor until finely ground.
  2. Add the chickpeas, tahini and miso and blitz again until combined.
  3. Add the lemon juice, garlic, and ice cold water and blitz until smooth. Taste and adjust the garlic, lemon and water to desired taste and consistency.
Cauliflower & Brussel Sprout Salad
  1. Heat the olive oil in a large frying pan over medium heat. Add the cauliflower florets and sautee for 5 minutes. Add the halved brussel sprouts and sautee for a further 5-10 minutes or until the cauliflower and sprouts are tender and golden at the edges.
  2. Add the fresh thyme, minced garlic and freshly ground pepper and sautee for an additional couple of minutes until fragrant.
  3. Stir in the kale and cook for another minute or two.
  4. Take off the heat and toss through the mint, parsley, currants, chopped almond, sunflower and pumpkin seeds and bulghar wheat.
  5. Stir through the lemon juice and pomegranate molasses to taste.
To serve
  1. To serve, poach eggs (1-2 per person - see link in ingredients list for instructions)
  2. Plate up with a generous smear of miso almond hummus, a serving of salad, poached eggs, crumbled feta and a sprinkle of dukkah .