MasterChef judge George Calombaris creates a Summery Salad

14 Jan 2016

This fresh, summery salad, created by lovable MasterChef judge George Calombaris, tastes even better if the peas are served at room temperature.

Ingredients

SERVES 4

2 tbsp extra virgin olive oil

1 brown onion, diced

300ml pure cream

500g cauliflower, trimmed and

cut into small florets

1.5 cups (240g) green peas

50g blanched almonds

vegetable oil for deep-frying

large handful of pea tendrils (optional)

Oregano salt

1/4 tsp dried oregano

1/4 tsp salt flakes

1/4 tsp caster sugar

Lemon dressing

1 tbsp lemon juice

2 1/2 tbsp extra virgin olive oil

Method

Heat the olive oil in a frying pan over medium heat, add the onion and cook until translucent.

Add the cream and half the cauliflower and simmer gently over low heat for 10-12 minutes or until tender, stirring frequently to avoid any colouration. Strain, reserving the cooking liquid. Transfer the cauliflower and onion to a blender and blend to a smooth puree, adding a little of the reserved cooking liquid as required.

Bring a small saucepan of water to the boil and cook the peas for one minute, then refresh in iced water. Drain.

Preheat the oven to 160°C (fan-forced). To make the oregano salt, combine the dried oregano, salt and sugar in a small bowl.

Toast the almonds in the oven for 10 minutes or until golden, then roughly chop and season with a little oregano salt.

To make the lemon dressing, whisk together the lemon juice and olive oil. Season to taste with oregano salt.

Heat the oil in a deep-fryer at 180 °C (or in a heavy-based saucepan until a cube of bread browns in 15 seconds). Add the remaining cauliflower florets and deep-fry until golden. Remove with a slotted spoon and drain on paper towel. Season with oregano salt. In a mixing bowl, combine the peas, cauliflower florets, almonds and lemon dressing. Spoon the cauliflower puree onto a serving place, top with the mixed salad and garnish with young pea tendrils (optional). Serve cold.

This is an edited extract from Greek by George Calombaris. Published by Lantern. RRP $59.99