Cauliflower and banana salad

This unusual salad uses both sweet and tart fruit with cashew nuts to add colour and interest to pretty cauliflower florets, blanched just for a moment to retain their crispness. Roasted cumin seeds and fresh thyme marry the ensemble with their full, delightfully savoury flavours.

Cauliflower and banana salad


  • 300 g tiny cauliflower florets
  • ⅓ cup (50 g) cashew nuts, roughly chopped
  • 1 teaspoon cumin seeds
  • 2 tablespoons fresh thyme leaves
  • 2 bananas
  • juice of ½ lemon
  • 1 tablespoon olive oil
  • 3 persimmons, peeled and cut into small chunks
  • ⅓ cup (20 g) snipped fresh chives
  • sprigs of fresh thyme to serve


  1. Bring a saucepan of water to the boil, add the cauliflower florets and bring back to a full rolling boil.
  2. Drain immediately in a colander and refresh under cold running water.
  3. Leave to drain thoroughly.
  4. Roast the cashew nuts with the cumin seeds and thyme in a heavy–based frying pan for 30–60 seconds, or until the nuts are lightly browned.
  5. Tip into a bowl and set aside to cool.
  6. Slice the bananas.
  7. Put into a mixing bowl, add the lemon juice and toss to coat.
  8. Add the cauliflower florets and the nut mixture, together with the oil.
  9. Toss gently to mix.
  10. Add the persimmon and chives to the salad and fold in.
  11. Cover the bowl with plastic wrap and leave to marinate for 15–30 minutes.
  12. Spoon the salad into a shallow serving dish and garnish with fresh thyme sprigs.

Serves 4
Preparation: 15 minutes, plus 15-30 minutes marinating
Cooking: about 5 minutes


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