Recipe Reveal | Mother's Day Feast

This Mother's day hold your loved ones close and come together to celebrate...

Warm your soul and fill your belly by sharing in the delight of an intimate Mother's Day meal. We are lucky enough to be able to share with you a recipe or two straight from the Two Raw Sisters award-winning cookbook 'Salad' with of course the perfect drink pairing from Laura Gladwin's Prosecco Cocktails book.


These recipes are for you to enjoy with those special people in your life. We acknowledge Mother's Day can be hard for some and that the role of a Mother can come in many shapes and forms - so enjoy their company and indulge in these easy to make yet absolutely delicious dishes.




Image of people around outdoor table enjoying a meal

Whole Roasted Spiced Cauliflower: Recipe from 'Salad' Two Raw Sisters

This recipe serves 4-6

Ingredients:

1 whole cauliflower

water

Spiced Oil:

1 tablespoon ground cinnamon

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon ground turmeric

1 tablespoon sumac

juice of 1 lemon

1 teaspoon sea salt

¼ cup oil

To Serve:

1 recipe Lemon Tahini (see below)

a handful of fresh coriander,

roughly chopped

dukkah

pomegranate seeds

pomegranate molasses

Method:

Preheat the oven to 220°C (425°F).

Bring a large pot of water to the boil.

Trim the tough stringy leaves off the cauliflower, leaving the softer leaves behind. Place the whole cauliflower upside down in the pot of boiling water and parboil for 6-7 minutes. Remove from the pot, pat down with a clean tea towel and place on a baking tray.


For the spiced oil, place the ingredients in a bowl and mix well until everything is combined. Using your hands rub the spiced oil all over the cauliflower. Roast for 30 minutes.


To serve, spoon the Lemon Tahini over the whole roasted cauliflower, sprinkle over the coriander, dukkah and pomegranate seeds and drizzle with some pomegranate molasses. 


Leftovers will keep in an airtight container in the fridge for up to 3 days.

Lemon Tahini Dressing: Recipe from 'Salad' Two Raw Sisters

This recipe makes Approx. 1 Cup

Ingredients:

¼ cup tahini

2 cloves garlic, crushed and finely

chopped

zest and juice of 1 lemon

pinch of sea salt

water, to loosen


This recipe creates the perfect centrepiece for any meal!

Method:

Place all the ingredients in a small bowl.

Mix until everything is well combined and

has a smooth, creamy consistency.


If your dressing is too thick, add more water.

If it's too runny, add more tahini.


Store in an airtight container or jar in the

fridge for up to 2 weeks.

Image of Whole Roasted Spiced Cauliflower

Roasted Kūmara and Miso Tahini Butter: Recipe from 'Salad' Two Raw Sisters

This recipe serves 4-6

Ingredients:

3 medium kumara (mix of

orange and purple), cut into

3 cm (1¼ in) thick slices

2 tablespoons brown rice flour

2 teaspoons ground cumin

1 teaspoon ground turmeric

pinch of sea salt

oil

Miso Tahini Butter:

¼ cup tahini

1 tablespoon tamari

2 teaspoons sesame oil

1 tablespoon miso paste

2 teaspoons apple cider

vinegar

water, to loosen

Method:

Preheat the oven to 200°C (400°F).

Place the kumara slices, brown rice flour, cumin, turmeric, sea salt and a drizzle of oil in a bowl. Toss until the kumara slices are well coated.


Arrange the coated kumara slices in a single layer on a baking tray. Roast for 20-25 minutes, then turn the oven to the grill function and grill for 5 minutes. Once cooked, remove the kumara from the oven and allow to cool slightly.


For the Miso Tahini Butter, place all the ingredients except the water in a small bowl and mix to combine. Add water to achieve your desired consistency. Set aside.


To serve, layer the kumara slices on a platter, dolloping on the Miso Tahini Butter as you go and sprinkling on some sesame seeds and coriander.


Leftovers will keep in an airtight container in the fridge for up to 3 days. If you have any extra dressing, store in a jar in the fridge for up to 2 weeks.



Image of Whole Roasted Spiced Cauliflower

Prosecco White Lady: Recipe from Prosecco Cocktails

This recipe makes 1 drink

Ingredients:

35 ml/1k oz gin

15 ml/k oz freshly squeezed

15 ml/k oz Cointreau

lemon juice

well-chilled Prosecco, to top

Method:

Pour the gin and Cointreau into a cocktail shaker half-filled with ice cubes. Stir until very cold, then strain into a chilled martini glass. 


Top with Prosecco and lemon juice and serve immediately.



Image of White Lady Cocktail

Sharing a recipe or two and giving you all an insight into the wonderful cookbooks we have to offer is one of our favourite blogs to write! 


Any recipe from 'Salad' will always have your back, taste delicious and be a stand-out centrepiece for any meal or dinner party and is a must-have to get inspired in nutritious delights!


Explore the tasty and tantalising mixes in 'Prosecco Cocktails', from lighter drinks to heavier cocktails there's a recipe for everyone.

Discover a selection of our favourite cookbooks below:


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