Pickled cauliflower, golden berry & British smoked quinoa salad

Ingredients

Pickled cauliflower and golden berries

  • 1 purple cauliflower, broken into small florets
  • 200g golden berries
  • 100ml white wine
  • 100ml water
  • 100ml white wine vinegar
  • 100g caster sugar
  • ½ tsp sea salt

Salad

  • 300g smoked British quinoa
  • 1 romanesco, broken into small florets and blanched
  • 1 cauliflower, broken into florets
  • 50ml cold pressed rapeseed oil
  • 10g orange spiced pepper
  • Zest and juice of 1 lemon
  • 2 bunches large spring onions
  • Salt and pepper
  • 50g pomegranate seeds

The dressing

  • 120ml cold pressed rapeseed oil
  • 45ml aji amarillo paste
  • 50g fresh coriander
  • 120ml lime juice
  • 10g sea sal

Method

Pickled cauliflower and golden berries

  1. Combine the white wine, vinegar, water, sugar and salt in a saucepan and simmer until dissolved.
  2. Place the cauliflower florets and golden berries into a sterilised Kilner jar and pour the hot pickling liquid on top.
  3. Seal and allow to cool.

Salad

  1. Place the smoked quinoa in a saucepan, adding a little smoked olive oil and salt. Just cover with water and place cling film over the pan. Place on a gentle heat and simmer until all the water has been absorbed and the grains are softened. Spread out on a flat tray and allow to cool.
  2. Heat oil in a roasting tray. Put the cauliflower florets into the hot oil and toss until starting to colour. Add the orange pepper, lemon juice and zest and place in the oven at 180°C. Cook until golden and tender, but not soggy.
  3. Clean the spring onions and brush with a little rapeseed oil. Blacken on a char-grill or skillet and allow to cool. Cut into 2cm lengths.

The dressing

  1. Place all ingredients in a blender or processor and blitz until combined.

Serving and presentation suggestion

Prepare dish as shown using a pastry ring to assemble.