Warm Cauliflower, Chickpea and Beetroot Salad
This salad was created by the chefs at Cru 54 restaurant in Sydney, so technically hails from Australia… I am not sure if there is anything else inherently “Australian” about it. However, I chose it because I learned that beetroot is a very popular ingredient in Australia and this salad sounded hearty and filling. If you choose to cook your own chickpeas and roast your own beets it is a bit time-consuming, but if you opt for canned chickpeas and pre-roasted beets it can be ready in about 30 minutes. Freshly cooked chickpeas are more creamy and delicious, but I think the salad can be made either way without loosing much of its flavor so do what works for you! My local grocery store often has in stock pre-cooked beets in the produce section which makes this dish even easier if you have access to those and prefer not to turn the oven on for too long!
Warm Cauliflower, Chickpea and Beetroot Salad
You'll need to begin this recipe a day ahead if you want to cook your own chickpeas.
10.5 ounces (300g) dried chickpeas, soaked in cold water overnight, drained (or two14 ounce cans cooked chickpeas)
½ onion, coarsely chopped (omit if using canned chickpeas)
1 fresh bay leaf (omit if using canned chickpeas)
4 garlic cloves, separated
2 medium-large beetroot (about 300g/ 10.5oz), scrubbed well
6 tablespoons extra-virgin olive oil, separated
2 tablespoons thyme leaves
3.5 ounces (100g) coarse sourdough breadcrumbs
About 15 raisins, coarsely chopped
7 ounces (200g) cauliflower, broken or chopped into bite-size florets
1 Spanish onion, thinly sliced
1 bunch, about 7 ounces (200g) chard, leaves coarsely torn, stems coarsely chopped, separated
¼ teaspoon fennel seeds
1 tablespoon fresh lemon juice
Wholegrain mustard dressing
1 teaspoon wholegrain mustard
2 tablespoons extra-virgin olive oil
2 tsp red wine vinegar
1 tsp muscatel or sherry vinegar
Heat oven to 350°F (180°C).
Combine pre-soaked chickpeas in a saucepan with the chopped onion, bay leaf, and a chopped garlic clove, cover with water, bring to a simmer over medium heat, simmer until tender (at least 1 hour), drain, keep warm. [If using canned chickpeas, wait for this step, when about ready to serve simply warm them in a saucepan with a few tablespoons of water and the chopped garlic clove, omit the onion and bay leaf. When ready to serve, drain chickpeas and add them in when you would the cooked chickpeas.]
Meanwhile, chop remaining 3 cloves garlic, combine with beetroot, 3 tablespoons oil and half the thyme in a small roasting tray, cover with foil, and roast until tender (50 minutes-1 hour). Keep the oven on. Let the beets cool until you can handle them, then peel, cut into wedges, and set aside.
Combine breadcrumbs, raisins, remaining thyme and 1 tablespoon oil in a bowl, spread in an even layer on another small roasting tray, this one lined with baking paper or a silicone mat, and bake in the pre-heated oven at 350°F (180°C), stirring occasionally, until golden (5-7 minutes). Set aside.
While the beets are cooling and the breadcrumbs are toasting, heat 1 tablespoon of the oil in a large frying pan over medium-high heat and pan fry the cauliflower florets, until just tender and browned on the edges, 5-10 minutes. Drain on absorbent paper, season to taste with salt, cover to keep warm.
For the dressing, whisk ingredients in a bowl to combine and set aside.
Heat the same large frying pan over medium heat, add remaining 1 tablespoon oil, Spanish onion, chard stems and fennel seeds and sauté until onion is tender (5-7 minutes).
Add cooked chickpeas, and the dressing, season to taste with salt and pepper, add chard leaves and toss until just wilted (2-3 minutes). Add lemon juice and give one final stir. Place in serving dish and top with cauliflower florets and roasted beetroot, finally scatter with breadcrumb mixture.
Serve right away.
Adapted from Australian Gourmet Traveller recipe for warm cauliflower, chickpea and beetroot salad by Sydney restaurant Cru 54.