Meera Sodha’s Maharani Salad

Maharani translates to “Queen”, and this salad is certainly fit for one. It’s a recipe born from a collaboration with did with award-winning chef Meera Sodha and Tenderstem®. The result was our Brassica Blend, inspired by Rajasthani flavours – and this was Meera’s chosen way to show it off. With minimal effort for maximum flavour it’s the perfect recipe for those looking to get adventurous in the kitchen and ramp-up the flavours of a standard salad to create something quite memorable.

Ingredients

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

Method

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.

spices used

Related Recipes

Cardamom Lamb Curry

Cardamom and lamb might not be obvious flavours to pair together, but don’t knock it until you’ve tried it! While the typical British Curry house

Read More »