Here’s our new leaflet, which sums up in one handy piece of A5 exactly what you can expect to see and find when you stay here at ‘Sunflowers’ – what do you think? It was designed and printed for me by graphic designer wizard Kevin of Wyke Print Solutions and I am really pleased with it! Please feel free to right click on the image and save a copy.
In other news, we recently hosted a charming gentleman who stayed with us for one night – a Sunday – and arrived so late (and in horrible winter weather) that he wasn’t readily able to source a vegan evening meal. I settled him into the guest dining room with a glass of wine and made him this warm salad of roasted cauliflower and chickpeas. When I posted the photo on my Facebook page, lots of people asked for the recipe, so here it is.
Ingredients (makes 2/3 servings)
1 400g tin of chickpeas, drained
1 large head of cauliflower, broken into even sized florets
2 tablespoons extra virgin olive oil, plus more for serving
Coarse salt, to taste
80g tahini paste
Juice of a lemon
Chopped parsley, to serve (optional)
- Add the cauliflower florets and a pinch of the salt to a large saucepan of boiling water and cook on a high heat for 8-10 minutes.
- Pre-heat your oven to 250C/230C fan/gas 9. Line a baking tray with greaseproof paper.
- Remove the cauliflower from the pan with a slotted spoon and arrange on the baking tray. Drizzle over the olive oil and sprinkle with the salt. Roast for 25 minutes, or until parts of the cauliflower have turned golden brown.
- In a small bowl, mix the tahini paste, 120ml water, the lemon juice and a pinch of salt, until smooth.
- Remove the cauliflower from the oven, cut the florets into 2 cm thick slices and place in a large serving bowl. Gently mix together the drained chickpeas, cauliflower pieces and half the tahini sauce. Serve with the rest of the sauce and a further tablespoon of olive oil.
I love to make and serve warm salads – let me know in the comments if you try this one out and if you can suggest other recipes!