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Emma McCaskill

Emma McCaskill has forged a hugely successful international career at restaurants including Narisawa (Tokyo), Sat Bans (Nottingham), Tetsuya's (Sydney), Ezard (Melbourne), Penfolds Magill Estate (Adelaide), The Pot by Emma McCaskill (Adelaide) & most recently at Sparkke at the Whitmore (Adelaide).

Along the way, There's been awards, hats & accolades apleanty. Emma draws on her Indian heritage to produce food that is fun, honest & most importantly builds a sense of community into her dishes & for Alpha Box & Dice, has come up with a mouth-watering salad recipe.

Serves 4

1kg cauliflower, broken into florets
2 tbsp ground tumeric
1 tbsp vegetable oil
90g quinoa
2 cups coriander
1 cup mint
1⁄2 cup dill
1⁄2 cup parsley
1 lemon, juiced
1 tbsp olive oil
150g Greek style yoghurt
1 tbsp finely sliced pickled green chilli
1⁄4 cup fried curry leaves
1⁄4 cup chopped roasted almonds

Preheat oven to 250 degrees.

In a medium sized saucepan, bring 2L of water to the boil. Once boiling, season water generously with salt and turmeric. Add cauliflower to the boiling turmeric liquid and cook until al-dente (approx. 4- 6 minutes). Strain and spread onto a lined flat oven tray. Drizzle with vegetable oil.

Cook cauliflower in the oven until the cauliflower is tender and starting to char on the edges. Meanwhile, in a sep- arate medium sized saucepan bring 1 L of water to the boil. Season water generous- ly with salt and cook quinoa until soft (ap- prox. 10-15 minutes).

Mix together cauli- flower and quinoa in a bowl, scatter with herbs and pickled green chilli. Dollop the yoghurt evenly over the top and finish with almonds and curry leaves. Drizzle salad with olive oil, lemon and sprinkle some extra salt to taste.