In the kitchen: salad time

In my weekly Small Pleasures post, I feature things in my shopping basket that week, but usually don’t follow up with what I do with the produce. This week, I used the mushrooms in a sauce to have with port fillet on Tuesday, steamed the asparagus on Sunday to have with a pasta dish and today used the broccoflower, that bright green cross between a cauliflower and broccoli. One of my favourite dishes is the cauliflower, pomegranate and pistachio salad from Ottolenghi’s book Simple. I am sure I have featured this salad before in the blog, but it is so good I make no apologies for repeating myself.

I used a red onion to offer up a nice colour contrast with the broccoflower. I thought I had some pistachio nuts, but I was wrong, so I chopped up a couple of pecan nuts for crunch.

The finished product was a lovely burst of green and red, and the contrasting flavours of the broccoflower, pomegranate seeds and the dressing go so well together. It is even better on the second day for lunch. For dinner, I served it with couscous and lamb burgers made with harissa and crumbled feta through the meat.

Verdict? A dish I have done before, and will do again. So simple, yet so effective.

You can find Thistles and Kiwis on Facebook, and also on Instagram @thistlesandkiwis.  As for Twitter….am totally inactive these days.  If you want to get in touch, email me on


  1. The fun thing about enjoying cooking is using substitute ingredients with confidence when the recipe ones are unavailable. I often continue using the substitutes anyway because I liked the final product. I haven’t come across a broccoflower before, but then perhaps I simply didn’t recognise it.

    Liked by 1 person

  2. I don’t mean to be dull, especially after such a lovely post, but I think putting up the full recipe in a way that it can be read is a bit problematic from a copyright point of view? At least that’s what I’ve gathered from people blogging about knitting or crochet patterns.

    Liked by 1 person

  3. I am so glad you featured this salad again – and that we get to view this lovely broccoflower, which is a vegetable I have never had before. It looks and sounds so exiting! as does your salad. I love the way you presented the recipe pages … so beautifully artistic!

    Liked by 1 person

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