Sumac Veal Schnitzel with Cauliflower Salad

There's no denying that we all love a good schnitzel. In this version, we've given the humble schnitzel the Middle Eastern treatment with the addition of sour Sumac in the schnitzel crumb.


Serves 2

600g cauliflower
2 tablespoons tahini
1 lemon
2 veal schnitzels of 150 g each
1 container sumac
50g rocket
40g almonds
40g raisins
50g panko
10 tablespoons olive oil
salt and pepper

Preheat the oven to 200° C. Cut the cauliflower into florets and place them together with the almonds in a roasting dish with 2-3 tablespoons olive oil, salt and pepper. Roast in the oven for 25 minutes, stirring now and again.

In a small bowl, mix together 2 tablespoons tahini, 2 tablespoons olive oil, lemon juice to taste and 6 tablespoons lukewarm water. Season with salt and pepper. This is the dressing.

Rub the schnitzels in with a drizzle of olive oil, salt and pepper. Mix the panko and sumac together in a bowl. Run the schnitzels through the panko mixture, pressing the crumbs well on to the meat. Heat a frying pan with 3 tablespoons olive oil and fry the schnitzels until golden on each side. Remove the cauliflower from the oven.

Add the raisins and rocket to the cauliflower. Divide the schnitzels and salad between 2 plates, drizzling the tahini dressing over the salad.


voor 2 personen

600g bloemkool
2 eetlepels tahini
1 citroen
2 kalfsschnitzels a 150g per stuk
2 eetlepels sumac
50g rucola
40g amandelen
40g rozijnen
50g panko
10 eetlepels olijfolie
zout en peper

Warm de oven voor op 200°C. Snijd de bloemkool in roosjes, doe ze samen met de amandelen in een ovenschaal met 2-3 eetlepels olijfolie, zout en peper. Zet in de oven voor 25 minuten en roer af en toe om.

Meng in een kommetje 2 eetlepels tahini pasta met 2 eetlepels olijfolie en 6 eetlepels lauwwarm water. Voeg citroensap, zout en peper toe naar smaak. Dit wordt de dressing.

Wrijf de schnitzels in met olie, zout en peper. Mix in een kom de panko en sumac goed door elkaar. Haal de schnitzels door het pankomengsel.

Verwarm een koekenpan met 3 eetlepels olijfolie en bak de schnitzels aan beide kanten goudbruin. Haal de bloemkool uit de oven en meng de rozijnen er doorheen. Zet 2-3 minuten terug in de oven om de rozijnen licht te verwarmen.

Meng de rucola door de bloemkool. Leg op elk bord een schnitzel en verdeel de bloemkoolsalade over de 2 borden. Lepel de tahini dressing over de salade en serveer.

Cauliflower and Fennel Salad with Preserved Lemon Dressing

This is a fantastic spring salad which is filling enough to be a complete meal. It's also completely vegan.


Serves 2

2 fennel bulbs
1 small cauliflower
60g smoked almonds
1/4 preserved lemon
2 cloves garlic
2 teaspoons agave syrup of coconut sugar
1 container mustard cress
1 bunch watercress
5 tablespoons olive oil
salt and epper

Preheat an oven to 220°C. Cut the cauliflower into large florets and the fennel, lengthways into 6 wedges. Finely slice the garlic.

Place the cut vegetables on a roasting tray and drizzle over 3 tablespoons olive oil. Season with salt and pepper and place in the oven for 20-25 minutes (keep an eye on the vegetables that they don’t get too dark).

Remove the flesh from the preserved lemon and finely chop the skin. Place the garlic, agave or coconut sugar and 2 tablespoons olive oil in a container. Add a splash of water and blend to a dressing with a stick blender.

Coarsely chop the almonds and remove the tough stalks from the watercress.

Remove the vegetables from the oven and gently transfer to a serving platter. Scatter the watercress over the vegetables and spoon over the dressing. Snip the mustard cress and sprinkle over the warm salad together with the smoked almonds.


2 personen

2 venkel
1 klein bloemkooltje
60g gerookte amandelen
1/4 stuk ingemaakte citroen
2 teentjes knoflook
2 theelepels agave of kokossuiker
1 bakje tuinkers
1 bos waterkers
5 eetlepels olijfolie
zout en peper

Warm de oven voor op 220 C. Snijd de bloemkool in grove stukken en de venkel over de lengte in 6 parten. Snijd knoflookteentjes in plakjes.

Leg de gesneden groenten op een ovenplaat en sprenkel er 3 eetlepels olijfolie overheen. Bestrooi met zout en peper. Zet plaat in de oven voor 20-25 minuten (houd goed in de gaten of het niet te donker wordt).

Verwijder het vruchtvlees van de ingemaakte citroen en snijd ¼ van de citroen fijn. Doe de knoflook, citroen, agave of kokossuiker, 2 eetlepels olijfolie in een bakje. Verdun met wat water en maak er een dressing van met een staafmixer of in de blender.

Hak de amandelen grof. Haal de steeltjes van de waterkers.

Haal de groenten uit de oven en schep ze voorzichtig op een schaal. Verdeel wat waterkers over de groenten en lepel de dressing er overheen. Knip de tuinkers los en strooi deze samen met de amandelen over de warme salade en serveer.

Eyal Shani's World Famous Roasted Cauliflower and Pita Breads

Most of you have come across the whole roasted cauliflower in some form or another. It's actually the creation of famous Israeli chef, Eyal Shani. It's served in his restaurants in Israel and around the world.

Here is the definitive recipe as well as a recipe for traditional pita breads to have alongside. After making these, you'll never buy pita from the supermarket again.

Roasted Cauliflower

2 small cauliflower with leaves attached
extra virgin olive oil
coarse sea salt


Preheat an oven to 250 C.

Bring a large pan of salted water to the boil. Use 2 teaspoons salt per liter of water. Place the cauliflower with their leaves still attached upside down in the pan and cook the cauliflower for about 10 minutes.

Drain the cauliflower and allow to stand for a minute or so until all the water has drained out. Rub your hands with a generous amount of olive oil and massage it into the cauliflowers, then sprinkle them with coarse salt.

Scrunch up 2 pieces of grease proof paper and shape into 'bowls' to go around the cauliflowers. Roast them in the preheated oven for 20-25 minutes so that the top gets dark and charred.

Remove from the oven and drizzle with a little extra olive oil. You can also sprinkle over a little extra salt if you wish. Serve the cauliflower in the baking paper with a bowl of tahini and pita bread on the side.


Pita Bread

Makes 14 small or 10 large pita breads

500 g wheat flour, plus extra for dusting
25 g fresh yeast or 7 g instant dried yeast
15 g castor sugar
10 g salt
300 ml cold water
45 ml olive oil


Place all the dry ingredients in the bowl of a mixer fitted with a dough hook. Mix all the ingredients and add the water and olive oil.

Knead for about 10 minutes on a low speed until the dough is elastic.

Place the dough on a wooden board, cover with a damp tea towel and allow to rise for about an hour or until doubled in size.

Dust the work surface with flour and cut the dough into 14 pieces of about 60 grams (for small pitas) or 10 pieces of about 80 grams (for large pitas).

Roll each portion of dough into a ball. Spread the dough balls over the work surface leaving enough space between them as they will expand. Cover once again with a damp tea towel and leave for about 20-20 minutes until they have doubled in size. In the meantime, preheat the oven to 240 C.

Roll the dough balls out with a rolling pin into circles with a 12 cm diameter for small pita breads and to 16 cm diameter for large ones. All the breads should be the same thickness so that they rise evenly in the oven.

Line 2 large baking trays with grease proof paper. Place on the dough circles and allow to rise for a further 10-15 minutes.

Bake the pita in the preheated oven for 8-10 minutes until well risen and ballooned. This usually means they are cooked through. To give them a good brown colour,  you cam leave them in the oven for a further 1-2 minutes.

Remove the pita breads from the oven and place in a deep dish covered with a clean tea towel. This will ensure that the pita's get softer before serving.