Basmati and Wild Rice Salad
Basmati and wild rice salad with saffron cauliflower, honey-roast pears and zhoug by Anna Hansen. Recipe courtesy of www.greatbritishchefs.com
- Servings: 4
Source: Tilda Food Service
Ingredients
- Toasted Saffron
- saffron
- Spiced Basmati and Wild Rice
- Tilda Easy Cook Basmati & Wild Rice
- cinnamon stick
- of salt
- Saffron and Cinnamon-Roasted Cauliflower
- of coconut oil
- turmeric, minced
- ginger, minced
- garlic clove, large, minced
- fennel seeds
- cinnamon
- cauliflower, cut into florets and stalk sliced
- Salt
- Honey-Roasted Pears
- pears, halved
- of pomegranate molasses
- of verjuice
- of honey, preferably Manuka
- Zhoug
- of coriander
- of parsley
- green chillies, deseeded
- ground cumin
- ground cloves
- ground cardamom
- garlic cloves, peeled
- of extra virgin olive oil
- of water
- of sherry vinegar
- Kale Crisps
- of kale, washed
- Olive oil
- Chaat masala
- Lemon and Tahini Cream
- of tahini
- lemon, juiced
- To Serve
- handful of pomegranate seeds