The Fried Cauliflower with Preserved Lemon, Burrata, Turnip, and Hazelnut brings a vibrant and layered flavour profile. The caramelized fried cauliflower pairs beautifully with the tangy burst of preserved lemon. Creamy burrata adds richness but the layer of turnip introduces a subtle bitterness and crisp texture. The finishing touch is a sprinkle of toasted hazelnuts, adding a warm, nutty crunch.

Serves 4

INGREDIENTS:

• • 1 large head of cauliflower, cut into small florets
  • ½ cup fresh parsley leaves
  • 2 tbsp toasted and crushed hazelnuts
  • 1 celery stalk, peeled and thinly sliced
  • ⅓ cup pickled onions
  • 200g fresh burrata (or 1 large ball), shredded
  • 1 tsp preserved lemon peel, finely chopped
  • 1 tbsp chopped chives
  • ⅓ cup pitted green olives
  • Juice of ½ lemon
  • 3 tbsp extra virgin olive oil
  • 2 tbsp organic honey
  • A handful of arugula leaves
  • Thinly sliced radishes (optional garnish)
  • Salt and pepper, to taste
  • Sumac, for finishing

METHOD:

• • Heat 1 tablespoon of olive oil in a cast-iron skillet over medium heat. Add the cauliflower florets and sear until golden brown with a slight char, keeping them tender-crisp.
  • While still warm, transfer the cauliflower to a large bowl. Add parsley, hazelnuts, celery, pickled onions, preserved lemon, chives, green olives, lemon juice, olive oil, and honey. Toss gently to combine and season with salt and pepper to taste.
  • Transfer the salad to a serving platter. Arrange the shredded burrata over the top and garnish with arugula, radish slices, and a sprinkle of sumac.
  • Serve immediately and enjoy