Two interesting salads

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I have been making an effort lately to eat my 5+ a day. Some days its easy, and other days it seems a struggle to get those 5 serves of veges in.
I found two great recipes in Jerusalem by Yotam Ottolenghi and Sami Tamimi. If you have bought this book you will know how amazing it is for fresh, tasty recipes. If you can’t afford it, or don’t buy a lot of cookbooks, you will find many of Ottolenghi’s recipes on his column in the Guardian http://www.theguardian.com/lifeandstyle/series/yotam-ottolenghi-recipes.

Both of the recipes I have picked today are really interesting in both flavour and texture. They would also be nice the next day, and would be lovely for work lunch.

Baby spinach with almonds and dates
Ingredients
2 tbsp red wine vinegar
1/2 red onion thinly diced
1 cup of pitted medjool dates chopped
2 tbsp olive oil
2 small pita bread cut into triangles
70 gms (one small packet) of whole almonds, roughly chopped
1/3 cup of pumpkin seeds
2 tsp sumac (if you haven’t used this spice before, I would hunt it down. It is delicious)
1/4 tsp chilli flakes
1/2 bag of baby spinach
2 tbsp of lemon juice
salt and pepper

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Method
Put the onion and dates into a small bowl with the vinegar and a pinch of salt, squash a bit with your fingers and set aside.
Heat the olive oil in a frying pan, and add the pita bread, almonds and pumpkin seeds and toast until bread is crispy and coloured.
In a salad bowl mix the spinach & date mix together. Add the pita bread mix, sprinkle over the lemon juice, chilli, sumac, salt and pepper then toss to combine.

Roasted  cauliflower with Hazelnuts
1 head of cauliflower (broken into small florets)
5 tbsp olive oil
1 large stick of celery (finely sliced)
1/2 cup of hazelnuts (skin on)
1 cup of green grapes
1/2 cup of flat leaf parsley
1 tbsp pomegranate molasses
1/4 tsp cinnamon
1/4 tsp mixed spice
2 tbsp red wine vinegar

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Method
Preheat the oven to 220 degrees and once hot place cauliflower on an oven tray with 3 tbsp of olive oil. Roast for around 20 mins. Turn the oven down to 170, add the whole hazelnuts and roast for a further 15 mins.
In a bowl, mix together the celery, grapes and parsley. In a small jar mix the pomegranate molasses, cinnamon, mixed spice, remaining olive oil and vinegar together and shake to combine.
Tip the cauliflower and hazelnuts onto the celery etc, pour over the dressing and mix to combine.

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