Chef’s Table in Season

Method

• Coat the cauliflower and butternut in harissa paste and bake in the oven so it is still crunchy.
• Make the red onion pickle: in a pan add the red onion pickle ingredients. Bring to the boil and simmer for 10 mins. Pass through a sieve, then pour over the diced red onion and set aside.
• Toast the flaked almonds.
• Drain and wash the chickpeas and place in a roasting tray, add the diced peppers and roast in the oven for 8 minutes.
• Cook the bulgur wheat in vegetable stock until soft, pass through a sieve, chill and set aside.
• For the dressing, mix 2 spoons of harissa, 2 spoons of chipotle BBQ sauce, a cup of olive oil, juice of a lemon, sea salt and whisk.
• Dress the salad (spring onions, radicchio, chopped parsley) together with all the above, and finish with sea salt and a squeeze of lemon juice and olive oil.