Tilda basmati and wild rice salad with saffron cauliflower, honey-roast pears and zhoug

Toast saffron gently in a pan.

Add Tilda basmati and wild rice mix to oil and water.

Add a cinnamon stick and the toasted saffron to the pot.

Bring the water to a boil before adding the rice.

Add a pinch of salt and stir gently to separate the rice.

Cover with a lid and cook on medium heat for 20 to 25 minutes.

Strain the rice and spread it out on a plate to cool.

Melt coconut oil in a pot.

Add 1 teaspoon of fennel seeds, turmeric, ginger, cinnamon, chat masala, and garlic to the oil.

Add 1 teaspoon of salt and the remaining saffron to the oil.

Pour the spiced oil over the cauliflower and mix until coated.

Place the cauliflower on a roasting tray and roast in the oven at 200 degrees for 15 to 20 minutes.

Prepare to assemble the salad with chopped coriander, parsley, pomegranate, tahini lemon cream, zhoug, roast pears, and crispy kale.

Equipment Needed

Spice Level:

Allergens