MEERA'S INDIAN-SPICED TENDERSTEM® SALAD

Meera Sodha has taken inspiration from Rajasthan for this fresh dish. This Indian-spiced dish is called a Maharani salad; Maharani translates to “Queen”, and this salad is certainly fit for one. Minimal work but maximum flavour means you’ll come back to this dish again and again – perfect for those looking to take a little adventure in the kitchen.

Tenderstem^® has partnered with Rooted Spices to create the ultimate spice blend for this recipe, made from a tantalising mix of spices such as Kashmiri Chilli, cumin, turmeric and Nigella seeds. The blend is the perfect store cupboard ingredient to have on hand to spruce up your Tenderstem^®.

Ingredients
Serves 4

Rapeseed oil
1 tbsp of Brassica Blend
Salt
1kg cauliflower, leaves and stem removed (650g net), broken into florets
1 red onion, peeled and cut 2cm wedges
400g beetroot, scrubbed and cut into 2cm wedges
300g Tenderstem®
250g paneer, cut into 1cm slices
100g blanched almonds, chopped
100g pea shoots or mixed salad leaves
Juice of ½ a lemon

Preheat the oven to 200C.

Pour 3tbsp of oil into a large mixing bowl and add to it 2 tsp of the Brassica Blend spices, ½ teaspoon of salt and mix.

Add the cauliflower, red onion and beetroot and toss to coat in the spice oil. Turn these out into a single layer (keep the bowl to one side) on a large roasting tray and roast for 30 minutes.

Add the Tenderstem^®, paneer and almonds into the same mixing bowl with 2 more tablespoons of oil, 1 tsp of spices and ½ tsp of salt and toss with your hands. Add this to a second tray and roast in the hot oven for 10 minutes, keeping the bowl to one side.

When the vegetables are roasted, leave to cool for 5 minutes then tip the cooled vegetables and paneer back into the mixing bowl and toss together with the salad leaves, lemon juice and ¼ teaspoon of salt. Spoon the salad out onto a pretty platter and serve.