I have followed Hanady’s food blog for many years and have loved everything about it, every dish and creation, the flavours, the colours, the stories, the endlessly fabulous inspiration. And now, I’m so excited for Hanady as she has had a book published to celebrate all of this! And which is why you’ll find a quote from me on the back…
Please do check it out, the book is full of flavoursome recipes, but also tips on processes, pantry staples and ingredients. And threaded with Hanady’s love of beautiful food made from the heart, drawing on her heritage and travels.
Visit Hanady’s blog for more details and where to find the book where you are.
Enjoy! And once again, huge congratulations to Hanady for this wonderful achievement xx
This is one of my all time favourite dishes of mine, the flavours are phenomenal and the textures are perfect, the crunchy bits on the cauliflower, and the sticky cloves of garlic and the pop of the chickpeas…I can wax lyrical about this one for hours….!
The marinade/sauce is sharp and spicy. If you need to take the edge of the sourness, or to add some sweet stickiness, add a spoonful or two of honey to the mix.
I love it freshly cooked, cold the next day, reheated, or whizzed up into a dip if there’s any left (it’s a rarity!). If you try it, I hope you love it too…
Ingredients
1 whole head of a medium cauliflower
1 can/jar chickpeas, drained
3-5 lemons, squeezed for the juice
16 cloves garlic, peeled
150ml olive oil
3 tsp mayonnaise/natural yoghurt
1 tsp Harissa paste/spice mix
1 tbsp tomato purée
Salt and pepper
Method
Separate the cauliflower florets and cut them into similar small/medium sized pieces.
Mix all of the ingredients except the cauliflower and chickpeas together in a large dish to marinate in (I sometimes use a large oven proof dish that I can then put straight into the oven, but not always) then add the cauliflower florets and chickpeas and mix it all together well.
Put a lid on it and put it in the fridge for 24 hours.
The next day, preheat the oven to 200C/390F fan/convection.
EDIT: if you read this post previously, after making this again I have amended the way to cook it for greater ease and simplicity:
Either remove the cover and cook it all in the dish you marinated the ingredients in, or tip it all out onto an oven tray/cookie sheet/open wide baking vessel, using a spatula to scrape out every last fabulous drop of the marinade, all onto the tray.
Cook, uncovered for 45-60 minutes until the cauliflower is roasted, with some crunchy edges and cooked through. Give it all a stir or move it all around halfway through to mix the flavours up again and get the cauliflower pieces evenly roasted.
Leave it for as long as it takes for the cauliflower to get charred crunchy edges, and the chickpeas to darken and get crunchy too, and the garlic to get really sticky!
Eat on it’s own straight from the pan like I end up doing, or serve on its own, or with salad leaves or as a side dish with whatever you’re eating.
This was another big bowl of salad, made with whatever I found in my fridge and cupboards. I ate it warm once it was made, then finished it off cold the next day.
As always with my salads, the bowl is full of layers of flavours and textures, this one is made up of the following, listed in the layers as I added them to the bowl. No exact measurements I’m afraid but hopefully it provides some inspiration for a lovely salad:
Cracked siyez, cooked my way (if you don’t have siyez, use any grain of your choice)
Roasted sliced courgettes and garlic
Chopped fresh parsley and coriander
Dukkah (see below)
Toasted pine nuts
Dried barberries
My dukkah was made up of the following, nothing was measured, but I’ve listed the ingredients from the biggest amount to the smallest:
I have been seeing lots of posts and recipes using wild garlic, not least from the fabulous Kellie from Food to Glow, and I have been desperate to try some, but not brave enough to forage for it myself! As the name suggests, wild garlic grows wildly, in our countryside, but like all foraged goods, you really need to know what you’re looking for. It’s very easy to pick the wrong thing and poison yourself, so be sure you know what you’re looking for before you don gloves and grab scissors and basket….!
Kellie recently posted this photo and description on her Instagram account, which was extremely useful..
…especially when someone recently tried to sell me some supposed ‘wild garlic’ that looked more like the poisonous version that Kellie talks about!!!!! Luckily I referred to her photo before eating it 🙂
This weekend I purchased some REAL wild garlic..
..and immediately revisited Kellie’s blog for her wild garlic pesto recipe. So good!!! I just whizzed up the (carefully washed) wild garlic leaves with pine nuts, Parmesan, olive oil and lemon juice..
…so tasty!!!!! The wild garlic gave the pesto a slight sweetness that you don’t get from normal garlic. Overall the flavour is milder than standard garlic and supposedly does not taint your breath, but as my menfolk have become immune to my garlic breath now, I couldn’t tell you whether it did or not!
And absolutely gorgeous atop a roasted sweet potato yesterday…
I’m so glad I finally got to try it, I’ll definitely be on the look out for more, but only from knowledgeable foragers!
Such pretty flowers on it too, and they are also edible and very tasty..
I hope you’ve had or are having a great Monday, I’ll be back on Wednesday with a stunning ‘What would you feed me?’ guest post xx
foodbod 