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Warm salad

of roast cauliflower, labneh, olives and almonds

Serves 4

Preparation time 5 minutes

cooking time 1 hour

Recipes and Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


1 small cauliflower (500g)
⅓ cup extra virgin olive oil
2 tbsp dukkah
sea salt and freshly cracked black pepper 
½ cup roasted almonds, skin on 
½ cup currants 
1 cup green olives sliced into cheeks 
2 tbsp chopped flat leaf parsley 
1 tbsp chopped chives 
2 tbsp lemon juice
1 cup labneh 


1 Preheat oven 160°C.

2 Place cauliflower on a baking tray, drizzle with half the oil, sprinkle with dukkah and season with salt and pepper. Wrap in foil and roast for 30 minutes. Increase heat to 200°C remove foil and roast for another 30 minutes until golden and tender. Thickly slice to serve.

3 Place the almonds, currants, olives, parsley, chives, lemon juice and the remaining olive oil in a bowl and toss to combine.

4 Spread labneh on a large serving platter and top with the cauliflower. Spoon over the olive and almond salad to serve.

Wine Match

2017 Lino Ramble Ludo Fiano, McLaren Vale, A$25

Cauliflower has a distinctly earthy taste yet careful cooking brings out an intriguing sweetness. Texture is the other important facet of cauliflower, here the gentle roasting and inclusion of labneh, olives and almonds brings a savoury edge to the dish. Fiano can be a simple grape but Lino Ramble winemaker, Andy Coppard builds complexity by fermenting a third of the juice on its skins with a third barrel fermented and the remainder in stainless steel. The extra depth brings out the complexity of the cauliflower with a special synergy with the almonds and the hint of almond skin firmness that lies in the Ludo.