Spiced romanesco cauliflower & okra salad
Using seasonal ingredients from the greenmarket, this romanesco and okra salad is sure to please any herbivore.
  1. Preheat oven to 200°C.
  2. Bring a medium saucepan of water to the boil and blanch the cauliflower and okra for two minutes. Let it sit in the colander to drain well and dry from the residual heat. Toss the olive oil through the vegetables and set aside.
  3. Heat a large skillet or frying pan over medium high heat. Toss in 2 tbsp of the za’atar and toast for 15-20 seconds. Add the cauliflower and okra, tossing frequently to coat the vegetables in the spices. Tumble the vegetables onto a baking tray, cut-side down and bake in the oven for 20-25 minutes, or until the okra is golden. Set aside.
  4. As the cauliflower and okra bake, reheat the frying pan over high heat. Carefully place the plums, cut-side down, onto the pan and sear until darkened. Careful turn each piece over to sear the other cut side. Remove from the pan and set aside to cool.
  5. To serve, scatter the smoked paprika over the serving platter, or over each serving plate. Do the same with the remaining za’atar. Place the cauliflower and okra onto the plate, add the seared plums and sliced black garlic. Lightly drizzle over the virgin olive oil and honey, then season with salt and pepper.
Recipe Notes

Get my recipe for za’atar here.