Veganuary is in and for our first Chefs Series of 2023, The Sloane Club’s Head Chef Bernhard Mayer takes over with a gut-loving cauliflower salad recipe to herald the New Year.
Nestled in the beating heart of bustling Chelsea, The Sloane Club is a private members’ club with a rich history spanning over 100 years. Providing exemplary service and luxurious interiors with their sister venue, The Sloane Place hotel, their rooms are one of the best in London’s boutique hotel scene, perfect for a quick getaway. Expect vibrant, fresh dishes and magnificent views on their Roof Terrace, or a refreshing tipple at The Hideaway; it’s clear that quality is synonymous with The Sloane Club.
Serves 4 portions
View this post on Instagram
- Cauliflower florets (1 head)
- Cooked Chickpeas (100 grams)
- Pomegranate (1 piece – fresh)
- Chia seeds (10 grams)
- Watercress (80 grams)
- Tahini (120 grams)
- Lemon juice (3 tbs)
- Olive oil (1 tbs)
- Salt (1 tsp)
- Pepper (1⁄4 tsp)
- Water (170 ml)
- Cut the cauliflower into florets, place on a baking tray, sprinkle with olive oil, season with salt and pepper, add fresh rosemary and then bake in the oven at 180*C for about 10 minutes until al dente and golden brown.
- Allow to cool to room temperature.
- For the dressing, put the tahini paste, fresh lemon juice, olive oil, salt, pepper and water into a blender and mix until smooth.
- Cut one fresh pomegranate into half and remove the seeds.
- Wash the fresh watercress under cold water and allow to dry.
To assemble the dish
- Put cauliflower and chickpeas in a mixing bowl, add the dressing and toss well.
- Divide it into 4 serving bowls.
- Sprinkle with pomegranate and chia seeds.
- Finish to garnish with fresh watercress.