The neighbours drop in
They wander in through the gap in the hedge with a bottle and a grin. No fuss, no warning—just the kind of easy evening that builds itself. Plates pile up, stars come out, and suddenly it’s midnight. You didn’t expect to feel this at home with people who used to be strangers. But here you are.
Dish
Jerusalem salad (serves 6)
Ingredients
1 x Cauliflower, 4 tsps Cumin Seeds, 3 tsps Curry Powder, 250g Basmati Rice, 240g Tinned Chickpeas, drained, 100g Currants, 1 x pomegranate, 200g Crumbly Feta, 100g Pistachios, Handful Mint, roughly chopped, Handful Parsley, roughly chopped, Handful Coriander, roughly chopped
Recipe
- Cut up cauliflower and toss with
olive oil, ½ the Cumin seeds, & ½ Curry powder. Roast at 180 for 20-25. - Meanwhile, cook basmati rice.
- While rice is cooking and cauliflower roasting. Heat olive oil and the remaining cumin seeds and curry powder, toss for a few seconds then add the chickpeas and salt to taste. Stir
for two minutes. - Add cauliflower, rice, chickpeas, currants, pistachios, and all herbs to a bowl. Stir, add salt and pepper to taste.
- Serve dressed with crumbled feta and pomegranate kernels. Serve warm or at room temperature.
