Serves 4-6
Preparation time 25min
Cooking time 30min
Cooking time 30min
Skill Moderate
Ingredients
900g cauliflower florets
500g tomatoes
250g green beans, topped and tailed
3 Tbsp olive oil
1 bay leaf (fresh as possible)
2 cardamom pods, lightly crushed
½ tsp fennel seeds, lightly crushed
1 medium onion, sliced thinly
1cm fresh ginger, finely sliced
2 cloves garlic, thinly sliced
1 red chili, sliced
½ tsp ground cumin
½ tsp ground coriander
1 Tbsp fresh dill, chopped
Method
Preheat the oven to 190degC.
Put a small saucepan of lightly salted water on to boil.
Toss the cauliflower in 1 tablespoon of oil, season with salt. Bake for 10-15 minutes or until the cauliflower is tender and has become golden.
Remove the eye from the tomato and put a little incision through the skin on the top. Pour over enough boiling water to submerge the tomatoes. Let sit for a couple of minutes. Drain and remove the skins. Roughly chop the tomatoes and set aside.
Add the remaining oil to a frying pan and add the bay leaf, cardamom pods and fennel seeds. Lightly fry for a couple of minutes, add the onion, ginger, garlic, cumin, coriander and chilli. Reduce the heat and cook for 10 minutes to sweeten the onion.
Blanch the beans in the boiling water for 2 minutes, refresh under cold running water, drain.
Add the tomatoes and stir through.
Add the cauliflower and beans, season with salt and pepper. Cook for 5 minutes, sprinkle over the dill and either serve immediately or can be enjoyed at room temperature.
