In my weekly Small Pleasures post, I feature things in my shopping basket that week, but usually don’t follow up with what I do with the produce. This week, I used the mushrooms in a sauce to have with port fillet on Tuesday, steamed the asparagus on Sunday to have with a pasta dish and today used the broccoflower, that bright green cross between a cauliflower and broccoli. One of my favourite dishes is the cauliflower, pomegranate and pistachio salad from Ottolenghi’s book Simple. I am sure I have featured this salad before in the blog, but it is so good I make no apologies for repeating myself.
I used a red onion to offer up a nice colour contrast with the broccoflower. I thought I had some pistachio nuts, but I was wrong, so I chopped up a couple of pecan nuts for crunch.
The finished product was a lovely burst of green and red, and the contrasting flavours of the broccoflower, pomegranate seeds and the dressing go so well together. It is even better on the second day for lunch. For dinner, I served it with couscous and lamb burgers made with harissa and crumbled feta through the meat.
Verdict? A dish I have done before, and will do again. So simple, yet so effective.
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