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®.
1 tbsp of Brassica Blend
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
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.