Ingredients
1/2 cauliflower, stalks removed, florets grated
2 stalks celery, diced (1 cup)
6 spring onions, sliced
1 bunch flat-leaf parsley, finely chopped (approx. 2 cups)
2 clove garlic, finely sliced
2 teaspoon capers
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon allspice
250 gram smoked fish, torn into pieces (i used mackerel)
juice and zest of 2 lemons
1/4 cup olive oil
1 teaspoon za’atar spice mix (i used alexandra’s bazaar brand)
Method
1. Combine the cauliflower, celery, onions, parsley, garlic and capers in a large bowl.
2. Place the cumin and coriander seeds and allspice in a dry frying pan, cook over a moderate heat until fragrant then grind.
3. Mix ground spices with the smoked fish, lemon juice and zest, oil, za’atar and salt and pepper to taste.
4. Gently stir fish mixture through the salad. Taste and add more seasoning, or lemon juice as required.
Recipe By:
New Zealand Taste
