Architecture
A Brazilian-Inspired Update Of A 1920s Brisbane Cottage
Bowen by Shaun Lockyer Architects elevates a 1920s cottage with a stunning renovation and addition.
First roast your cauliflower. Preheat your oven to 180 degrees celsius, break your cauliflower into little florets and pop on a baking tray (no oil necessary). Roast for 20-30 minutes, they should be slightly browned when done. When cooked, allow to cool slightly before compiling your salad.
Drain and rinse your chickpeas. While I can often be a bit of a food prep purist, there are a few things I just can never, ever, be bothered doing (even though I probably should) and one of them is cooking chickpeas from scratch. Canned chickpeas all the way in my household.
Slice up your red cabbages and parsley finely. Toast slivered nuts in a dry frying pan until just golden, being sure to keep a close eye on them – they burn so easily.
For the dressing, simply combine all dressing ingredients, tasting as you go. If you have one, use a bar mix (I think other people call it a ‘stick blender’!?) to whizz up the salad dressing. If not, chuck it all in a screw-top jar and shake vigorously! Save a little of the sumac to sprinkle before you serve.
Pop all your salad vegetables in your serving bowl, add dressing, mix and serve immediately.
Thanks so much for sharing another salad adventure with me this month! Next month we have the MOST AMAZING Tasty Tuesday lined up… can’t wait to share!
