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Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Grated cucumber salad with oregano


You'll need

450 gm cucumbers (1-2), halved lengthways, seeded and grated 1 tbsp caster sugar 2 tbsp strained lemon juice or cider vinegar 1 scant tbsp fresh oregano leaves, or 1 tsp dried Greek oregano A handful of cured black olives, pitted

Method

  • 01
  • Wrap the grated cucumber in absorbent paper or a tea towel and squeeze to remove excess moisture.
  • 02
  • Combine the sugar, lemon juice and a pinch of fine sea salt in a serving dish. Add the cucumber and toss. Sprinkle over the oregano (if using dried oregano, crush it between your fingertips). Mix well with two forks, then cover and chill for at least 30 minutes.
  • 03
  • Decorate the salad with the olives just before serving. Serve chilled.

Note The Food of Morocco ($65, hbk) by Paula Wolfert is published by Bloomsbury. This recipe has been reproduced with minor GT style changes.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2012

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