I love cherries so much – when I was a kid I would ask for a bag of them as a snack from the grocers. Weird kid huh. Anyway I was really happy to see a recipe using them that wasn’t a dessert even if I am very partial to a cherry clafoutis. This recipe was in Jamie Oliver’s ‘Veg’. Such a great book, I really recommend it. I subbed out brown rice for bulghar wheat and probably any mix of fresh herbs would be fine.
- 1 large cauliflower
- 200g bulghar wheat
- 2 tsp za’atar
- 200g cherries
- 1 preserved lemon
- 1 lemon
- 1 tsp honey
- olive oil
- 2 tbsp pine nuts
- 30g fresh mint
- 30g fresh dill
- 4 tbsp yoghurt
1.) Preheat the oven to 220 degrees C
2.) Chop up the cauliflower into florets
3.) Add the bulghar wheat and cauliflower to a pan and cover with boiling water. Simmer for 10 minutes then remove the cauliflower with a slotted spoon. Continue simmering the bulghar wheat until cooked. When done, drain and set aside to cool.
4,) Line a baking tray and place on the cauliflower. Drizzle with oil and sprinkle with za’atar and salt and pepper. Get another baking tray and crush down. Leave the top tray on the cauliflower and place in the oven. Bake for 30 minutes. (In fact I forgot to do this straight away and ended up taking the cauliflower out halfway through but I think I got away with it. It may have been easier to crush).
5.) While this is baking, prepare the cherries. Destone the cherries, roughly chop and throw into a mixing bowl.
6.) Finely chop the preserved lemon, removing the pips and add to the cherries. Slice the lemon in half and squeeze the juice in from one of the halves. Drizzle in the honey and 3 tbsp olive oil. Give it a good mix.
7.) Toast the pine nuts in a frying pan on a low heat until they start to smell fragrant.
8.) Finely chop up the dill and mint. Mix with the bulghar wheat along with the juice from the other half of the lemon.
9.) Plate up the bulghar wheat and place on the cauliflower. Spoon over the cherry mixture, sprinkle over the pine nuts and spoon over some yoghurt.