1 leek, sliced lengthways, washed and roughly chopped
1 garlic clove, finely grated
1tbsp honey or to taste
1tbsp lemon juice or to taste
Hazelnut dukkah (see recipe)
Hazelnut Dukkah
150g blanched hazelnuts
10g cumin seeds
10g fennel seeds
10g coriander seeds
50g sesame seeds
30g sunflower seeds
30g pumkin seeds
1tsp Maldon sea salt
Method
Preheat the oven to 200C/180C F/Gas mark 6. Put the cauliflower on a roasting tray. Rub all over with a light covering of olive oil, Maldon sea salt and black pepper. Spoon the harissa over and rub all over the cauliflower. Roast for around 40 minutes until golden and soft.
Meanwhile, prepare the base for the soup. Add the onion to a deep-sided pan with a generous splash of olive oil and a pinch of salt. Add the leek to the pan and cook until both the onion and leek are soft and starting to turn golden. Add the garlic and cook for a further minute. Finally, add the cauliflower to the pan with all the harissa from the tray. Pour in enough hot water to cover and simmer for 5 minutes.
Use a stick blender to blend until smooth – you may want to add more water. Stir in the honey, lemon juice and some more salt and pepper and serve topped with a drizzle of harissa and some hazelnut dukkah.
For the hazelnut dukkah:
Preheat the oven to 200C/ 180C F/Gas 6. Combine everything, except the salt, on a baking tray and roast for 15-20 minutes, stirring halfway through, or until everything is golden. Add the salt, allow to cool, then pulse the mixture in a blender until it is coarsely ground. Store in a sealed container in a cool dark place for 1-2 months. (Makes approx. 300g)
Recipes and photographs taken from Service by Anna Hedworth, photography by Andrew Montgomery (Quadrille, £30)
