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Food
Alimentari, the cookbook, is inspired by recipes from Melbourne's cult deli-cafe of the same name. It's full of "alimentari", which literally translates to "good food and camaraderie". Enjoy this edited extract of salads perfect for spring entertaining.
Cauliflower and chickpea salad with almonds, fried onion and sultanas
This is inspired by a classic Lebanese fried cauliflower dish that is mostly eaten as a sandwich – fried cauliflower and hummus rolled up in flatbread. At Alimentari, the salad is dressed with tahini but you could also use hummus. Serve with a side of fresh Lebanese bread.
Ingredients
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canola or sunflower oil for shallow-frying
1 head cauliflower, cut into florets
2 brown onions, finely sliced
1 piece Lebanese flatbread, torn into bite-sized pieces
olive oil, for drizzling
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1 ½ tbsp ghee
100g slivered almonds
200g cooked (see note) or drained tinned chickpeas
50g sultanas (golden raisins)
1 bunch coriander, leaves picked and roughly chopped
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1 bunch flat-leaf (Italian) parsley, leaves picked and roughly chopped
1 bunch basil, leaves torn
Dressing
1 garlic clove, crushed
150g tahini
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200g Greek-style yoghurt
juice of 1 lemon
Method
1. Preheat the oven to 150C (300F). Lightly grease a baking tray.
2. Fill a small saucepan about two centimetres full with oil and heat until it just starts to shimmer. Add the cauliflower and fry until golden brown. Remove and drain on paper towel. Then add the onions and cook until crisp and lightly golden. Remove and drain.
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3. Spread the flatbread onto the prepared tray, sprinkle with salt and drizzle with olive oil. Bake for 10-15 minutes or until golden. Set aside to cool. Place the ghee in a shallow frying pan over low heat. When melted, add the almonds and cook until golden. This happens quite quickly so make sure you keep your eye on the ball while tossing the almonds around. Drain on paper towel.
4. To make the dressing, place all of the ingredients in a small bowl and whisk to combine.
5. To serve, fold the chickpeas, sultanas, almonds and cauliflower together in a large salad bowl. Add the coriander, parsley and basil, top with the fried onion and drizzle the tahini dressing over. Finally, gently fold in the toasted flatbread.
Serves 4–6 as a starter or light meal
Note: to cook chickpeas, start the night before by soaking 125 grams dried chickpeas in cold water. The next day, drain then rinse the chickpeas and place in a large saucepan. Cover with fresh water and bring to the boil. Reduce the heat and cook for 1½ hours or until tender. Drain into a colander and toss in a splash of good olive oil.
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Watermelon with haloumi, pine nuts, sumac and mint
We sell tons of this in summer at Alimentari. The classic version is made with feta but haloumi is our cheese of choice. It's a fantastic barbecue salad. Just be aware that haloumi gets rubbery once it goes cold so you need to serve and eat this salad straight away.
Ingredients
2 shallots, finely sliced
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1 bunch coriander, leaves picked
½ bunch mint, leaves picked and torn
2 red witlof (chicory/Belgian endive)
1 long red chilli, deseeded and finely diced
juice of 1 lemon
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50ml extra-virgin olive oil, plus extra for drizzling
2 tbsp sumac
250g haloumi, sliced
¼ watermelon, flesh cut into bite-sized triangles
50g pine nuts, toasted
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Method
1. In a mixing bowl, combine the shallots, herbs, witlof and chilli. Add the lemon juice, olive oil and half the sumac, and season well with salt and pepper. Toss well to combine.
2. Heat an oiled char-grill pan or heavy-based frying pan to very hot over high heat. Grill the haloumi for a minute on each side, season well with salt and pepper.
3. To assemble, very gently toss the watermelon, haloumi, salad and pine nuts together and place on a serving platter. Sprinkle with the remaining sumac and drizzle with olive oil. Season to taste.
Serves 4–6 as a starter or light meal
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Farro, Persian feta and almond salad
One of Alimentari's star salads, we first started making this at our Collingwood restaurant Gorski & Jones. It has great textures and is one of those salads that's even better the next day. We've made this a few times for family functions and every time someone will turn around and say, "Wow, that's amazing, what's in it?"
Ingredients
500g pearled farro
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1 tbsp salt
1 ½ tbsp ghee
100g slivered almonds
1 tbsp olive oil
4 tbsp pesto
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60g Persian feta, crumbled
1 small handful dill, roughly chopped
1 small handful basil leaves
1 small handful flat-leaf (Italian) parsley leaves
Method
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1. Place the a farro in a large saucepan, cover with 1.5 litres of water, add the salt and bring to the boil. Reduce the heat and simmer for 15 minutes or until al dente. Drain and rinse under cold water.
2. Place the ghee in a shallow frying pan over low heat. When melted, add the almonds and cook until golden. This happens quite quickly so make sure you keep your eye on the ball while tossing the almonds around. Drain on paper towel.
3. In a small bowl, combine the olive oil and the pesto.
4. To assemble the salad, fold the farro, feta, herbs and almonds together with the pesto in a large serving bowl. Season to taste and serve.
Serves 4–6 as a starter or light meal
This is an edited extract from Alimentari, by Linda & Paul Jones, published by Hardie Grant Books RRP, $59.95, and available in stores nationally.
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