My new favourite winter salad

First, I want to talk about curry leaves. If you have not yet tried them, go straight to the shops and get some! I seriously can't believe it has taken me this long to discover the joy of salted crunchy fried curry leaves. Heaven. I could munch on a whole bowl of them just as they are. But add them to a curry or a salad (or anything really) and it makes all the difference. They bring a depth of flavour that is hard to describe - they are fresh but earthy and, well, just delicious.

They can be a little hard to get your hands on at times, though much easier now that the big supermarkets have started stocking them. I’m lucky enough that my parents-out-of-law grow them year-round in their garden. If you’re not able to buy any or don't like curry leaves this salad is still delicious and will still taste like curry due the curry powder in the dressing. But I urge you to seek them out and if you haven't already - go discover the joy of the crispy curry leaf!

Ok curry leaf rant over. Now let's talk about this recipe. This salad is the child of two of my favourite recipes: my Lebanese style fried cauliflower salad and my pumpkin salad with curry dressing. In this version we have delicious smoky golden pan-fried cauliflower, a mild warming curried mustard dressing made with Indian style curry powder, loads of fresh herbs, cooling zingy yoghurt, quinoa for substance and sweet sultanas and caramelised onions topped with salty crunchy cashews and fried curry leaves. Sound good? I hope so!

I love a good curry but sometimes I just feel like a salad or want something fresher. This salad has the flavours of a curry but is lighter making it an ideal lunch or a meal on a hot summer night. Perfect with a cool beer. It also keeps well for a few days so make enough to take to work the next day; make all your colleges jealous with the delicious aroma coming from you desk. The curry mustard dressing lasts aaaaaaages in the fridge and makes a nice versatile salad dressing you can use for other recipes. I really like it just with some fresh crunchy greens and toasted sesame seeds.

This salad is perfect for adapting and tweaking with different ingredients. Use what is in season and what you like. Roasted pumpkin and Dutch carrots work well instead of cauliflower, chickpeas instead of lentils, cranberries or currants instead sultanas, almonds or pistachios instead of cashews. Go crazy! But don't forget the curry leaves!

Curried Cauliflower and Quinoa Salad with Cashews and Sultanas

Makes: 4 main serves or 8 side salads

Dietary Guide: The recipe is gluten free.

Vegan adaptation: To maker it vegan use vegan yoghurt.

LOW FODMAP: For those on a low FODMAp diet omit the onions and use ½ cup of chopped green spring onion instead. Replace the garlic in both the yoghurt and curry dressing with ½ a teaspoon of garlic oil (less if you don't want it too garlicky). Use roasted pumpkin (Japanese/Kent) instead of cauliflower. Use a low FODMAP stock cube such as Massel “chicken” flavoured. Omit sultanas and use pine nuts instead of chases. Use a vegan or lactose free yoghurt.v

Ingredients

500g of cauliflower (about ½ a large cauliflower) cut into florets

¼ cup of olive oil

½ cup of white quinoa

1 stock cube

2 onions (brown or red) sliced into crescents

¼ cup of sultanas

1 can of lentils drained and rinsed

2 cups of parsley

1 cup of coriander

½ cup of salted roasted cashews roughly chopped

30 curry leaves

Vegetable oil for frying (about 1 cup)

For the curry dressing

2 large cloves of garlic

3 teaspoon of curry powder

¼ cup of olive oil

3 teaspoons of mild smooth mustard (I use American style)

1 tablespoon of maple syrup

2 tablespoon of lemon juice

For the lime and garlic yoghurt

400g of Greek yoghurt

Finely grated zest of ¾ a lime and good squeeze of the juice

Pepper and salt to taste

Instructions

Bring the quinoa, 3 cups of cold water and the stock cube to boil in a saucepan. Reduce to a simmer and cook until the quinoa is al dente (about 10 minutes). Drain into a colander, place the colander back on top of the saucepan and place a lid over the top (this helps to dry out the quinoa out). Let it sit for 15 minutes before transferring to a large mixing bowl to finish cooling.
Meanwhile, cook the onions. Heat half the olive oil in a fry pan and cook the sliced onion over high heat for a bout 5-7 minutes stirring often. When the onions have started to brown and caramelise, add the sultanas and set aside to cool before adding to the bowl with the quinoa.
Pre-heat a large fry pan. Fry the cauliflower in small batches with a about a good tablespoon of olive oil per batch. Flip the cauliflower over as needed to brown both sides. When the cauliflower is nice and golden brown and crispy, transfer to a plate. Wipe down the pan and repeat until all the cauliflower is cooked. Let it cool before adding to the quinoa and onions.
To make the dressing, first prep the garlic. Grind the garlic cloves and ½ a teaspoon of salt up in a mortar and pestle (or a chopping board and the back of a metal spoon). When a rough paste as formed, add about ½ a tablespoon of the olive oil and grind further into a smooth paste.
Reserve half the creamed garlic for the yoghurt and add the rest to a jar to make the dressing.
Dry roast the curry powder in a small frypan over medium heat for a few minutes stirring frequently. I find a rubber spatula best for this as it ensure no curry powder is getting stuck to the bottom of the frypan and burning. When the curry power has started to go darker in colour (but not too dark or it will got bitter) add the olive oil and turn off the heat. Add to a jar along with the rest of the dressing ingredients and a pinch of salt, shake very well (ensure it is completely smooth and it should thicken up) and taste. Adjust if needed. Place in the fridge until needed.
Heat the vegetable oil in a small saucepan over low-medium heat. When hot drop in the curry leaves – be careful it will spit. After a few seconds use a slotted spoon the remove the leaves from the oil and transfer to a sheet of paper towel. Season with salt and set aside. Keep the oil for another use.
To make the lime and garlic yoghurt, mix the yoghurt, lime rind and juice and remaining garlic. Season well with pepper and taste - adjust for salt if needed.
Add the fresh herbs, salad dressing and lentils to the salad and give it a really good mix. Taste and adjust for seasoning if needed.
Transfer to a salad bowl/platter and scatter with the cashews and curry leaves. Serve with the yoghurt on the side.