College Cuisine: Flower Power Salad

SERC staff and students are keeping their cookery and baking skills as sharp as their kitchen knives with weekly food recipes designed to tantalise the taste buds.

This week’s recipe shows you how to make your own Flower Power Salad. The recipe is as follows:

Ingredients (Garnish and base leaves)

• 1 bunch washed rocket  
• 2 tbsp sunflower seeds  

Ingredients (Roast Cauliflower)  

• 1 small head of cauliflower (cut into florets) 
• 1 tsp of garam masala 
• 1 tsp turmeric 
• 1 tsp cumin 
• 1 tbsp curry powder 
• ½ tsp salt  
• 1 small tub natural yoghurt  
• Squeeze of lemon or lime (optional) 

Ingredients (Roast Red Onion) 

• 2 red onions (peeled and cut into wedges) 
• Salt and black pepper 
• Rapeseed oil 
• 1 small tin of chickpeas (drained) 
• 2 tbsp chopped dates 

Ingredients  (Yoghurt and mint dressing)  

• 1 small tub of natural yoghurt  
• 1 heaped tsp of mint sauce 

Ingredients (Sweetcorn Chaat Masala)

• 1 small tin of sweetcorn  
• 2 tsp cumin  
• ½ tsp coriander  
• 1 tsp garam masala  
• 1 tsp curry powder  
• Juice of 2 limes  
• 1 clove of garlic (grated) 
• 1 thumb of ginger (grated) 
• Vegetable oil 

Method: Roasting the cauliflower 

1. Line a baking tray with baking parchment. 
2. Mix all ingredients together (yoghurt, spices, lemon juice etc) and mix with the cauliflower florets until they are well coated. 
3. Place cauliflower on the baking tray and roast in a hot oven (approx. 175C) until tender. 
4. Remove and let cool, then set aside. 

Method: Roasting the red onions 

1. Line a baking tray with baking parchment.  
2. Season the red onion wedges with salt and black pepper and toss in a small amount of rapeseed oil. 
3. Place onion wedges on the baking tray, and roast in a hot oven (approx. 175C) until tender.
4. Remove and let cool. 
5. Once the onions have cooled, mix with the small tin of drained chickpeas and chopped dates. 
6. Set aside. 

Method: Natural Yoghurt and Mint Dressing 

1. Mix 1 tsp of mint sauce with 1 small tub of natural yoghurt, then set aside. 

Method: Sweetcorn Chaat Masala 

1. Place a non-stick frying pan on a low heat, add a splash of vegetable oil and the spices and cook gently for about a minute. 
2. Add the drained sweetcorn and raise the heat until sweetcorn is heated through, then add lemon/lime juice and cook for about another minute until most of the moisture is removed.  
3. Let cool and set aside. 

Method: Mix! 

1. Mix all your salad components together. (Roasted onions, cauliflower, sweetcorn chaat masala, yoghurt and mint dressing, washed rocket leaves and sunflower seeds.) 
2. Enjoy!   

These recipes would not be possible without the hard work of SERC’s catering staff, who strive to create excellent meals as well as maintaining a Microsoft Teams page for these recipes to be shared between staff and students. If you are interested in cooking at a professional level, please click here to view our full time Hospitality and Catering courses.  

Apply now for courses commencing September 2020. For more information visit www.serc.ac.uk to find out how you could be #BetterOffAtSERC

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