Published: August 11, 2018
The Sydney-turned-New-York cook shares the vegetarian main meals she serves to her own friends and family, including this smoky creamy soup
Many years ago, I created a salad of roasted cauliflower served with smoky baba ghanoush, topped with pomegranate seeds and pomegranate molasses (the recipe is in my first book, Community). To this day, that salad remains one of my all-time favourites, an absolute triumph of texture and flavour.
Related: Hetty McKinnon's sushi salad recipe
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