Search

  Home
  Cook
  Watch
  Read
  Marketplace
  Subscribe
  News
  BBQ Magazine
  Say Hello
  BBQ magazine Merchandise
 

Join us on      

@thebbqmag for all

MENU
 

 

 

Charred autumn salad

We love charred veg and this time of year is perfect for carrots and cauliflower. This dish makes a tasty meal by itself or as the perfect accompaniment to grilled lamb chops or chicken thighs.

 Flame & Dame   Autumn 2022 Join us on        @thebbqmag

 #AutumnSalad #FlameAndDame #Cauliflower #Vegetarian

 

 

 

We love charred veg and this time of year is perfect for carrots and cauliflower. This dish makes a tasty meal by itself or as the perfect accompaniment to grilled lamb chops or chicken thighs.

 

Ingredients

 

Charred autumn salad

1 large cauliflower, cut into florets

 12 small carrots, sliced lengthways 

2 echalion shallots, peeled and sliced widthways


Anchovy dressing 

1 tin anchovies (30g drained weight)

100ml garlic oil (or rapeseed oil with 1 clove fried garlic)

50ml white wine vinegar

1 tsp honey

1 tsp pink peppercorns


    

Breadcrumb topping 

50g sourdough breadcrumbs toasted

Zest of 1 orange

20g grated pecorino

2 heaped tbsp chopped parsley

Handful of hazelnuts toasted and crushed

2 tsp salted capers

1 tsp pink peppercorns


 

Method

 

1. Blanch the cauliflower and carrots in boiling water for 2-3 minutes and leave to drain; skip this step if you prefer your veg crunchy.

2. Blend the dressing ingredients until smooth, and set aside.

3. Combine the ingredients for the topping.

4. Grill the carrots, cauliflower and shallots until charred.

5. Place the grilled veg in a bowl and drizzle with the anchovy dressing and top with breadcrumb topping.


 

All Recipes

 

Reviews

We'd love to hear your feedback on this recipe! Why not be the first to review it?

note your review will not appear immediately upon submission

 

 

 

 

There are no videos linked to this story

 

There are no audio files linked to this story

 

There are no image galleries linked to this story

 

   

 

Still hungry?

 

Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.

 
 
 
 
 

 

 

 

 

Copyright ©2022 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.

Cookies

BBQ magazine uses cookies for analytical and technical purposes to improve our service to you. Please choose whether to only allow technical cookies, or accept all. more information here