Spiced Crunchy Salad by Jamie Oliver


  • 4 slices ciabatta (about 100g), torn
  • 1/4 cup (60ml) olive oil
  • 1 small cauliflower, quartered
  • 50g baby spinach leaves
  • 150g purple kale
  • 1 head broccoli


  • 1/2 cup (75g) hazelnuts, skins removed
  • 1 tbs sesame seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds


  • 100g thick Greek-style yoghurt
  • 20g feta, crumbled
  • 1 tsp English mustard
  • Zest and juice of 1 lemon


  1. Preheat oven to 200°C. Place bread on a baking tray, drizzle with oil and season. Bake for 15 minutes or until golden.
  2. For the dukkah, toast hazelnuts and sesame seeds in a dry frypan over medium heat for 2 minutes or until golden. Remove from pan and set aside. Return frypan to medium heat, add coriander and cumin seeds, and toast for 1 minute or until fragrant. Transfer to a mortar with the hazelnuts and lightly crush with a pestle. Set aside.
  3. For dressing, combine yoghurt, feta, mustard and lemon zest and juice in a large bowl. Season and set aside.
  4. Using a mandoline or sharp knife, thinly slice the cauliflower quarters into a large bowl, then add spinach. Shred the kale and add to the bowl.
  5. Heat a chargrill pan over high heat. Using a mandoline or sharp knife, thinly slice broccoli. Cook until lightly charred. Transfer to a bowl and spoon over half the dressing, then add to cauliflower mixture along with remaining dressing. Toss together and arrange on a platter. Serve scattered with dukkah and croutons.


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