This week, we continue with part two of our four-part lead-up to Christmas, focusing on sides and salads.

Mike van de Elzen has chosen two of his favourite classic salads ahead of the festive season, and runs Francesca Rudkin through the recipe as well as a few tips on the key to a great salad.

Ember charred cauliflower with grated ginger, parsley and parmesan

Cook time: 10 minutes

Prep time: 10 minutes

Serves: 6

• 1 head of cauliflower oil for cooking 
• Flaky seasalt and cracked pepper 
• 1 large knob ginger, peeled and mircoplaned
• 1/2 flat leaf parsley, roughly chopped
• 1 cup parmesan, finely grated 
• 4 tbsp Extra virgin olive oil (this would have to be a first!)

Cut the cauliflower into long florets. You should look at getting around 15-20 florets. 

Bring a large pot ofof salted water to the boil and plunge in the cauliflower. Cook until just under. This will take about 3 minutes. Remove and plunge into iced water to stop the cooking.

Drain once cold and place the cauliflower into a large bowl, drizzle with oil and season with salt. Char-grill over embers or on a hot BBQ until coloured. 

Place back into a clean bowl, toss through the fresh ginger, parsley, parmesan and the remaining olive oil. Check seasoning, you may need more salt. 

Toss and serve

Roasted carrots w mint emulsion & spiced chickpeas

Cook time: 45 minutes

Prep time: 20 minutes

Serves: 12

• 20 carrots cut in half 
• 2 tbsp sunflower oil 
• flaky seasalt
• Miso emulsion 
• 2 soft boiled eggs 
• 1 tbsp miso paste 
• Juice of 1 orange 
• Juice of 2 lemon 
• 1 cup coriander leaves and stalks 
• 10 mint leaves 
• 2 tbsp brown sugar 
• 1 clove garlic 
• 1 tbsp ginger, peeled 
• 300ml sunflower oil
• Spiced chickpeas 
• 1/4 cup sunflower seeds, roasted 
• 1/4 cup pumpkin seeds, roasted 
• 1 can drained chickpeas 
• 1 tsp paprika 
• 1 tsp ground cumin 
• 1 tsp ground coriander 
• 1/2 tsp crushed farm chilli
• 2 tbsp sunflower oil

Pre heat the oven to 180*c. 

Cut the carrots in half and drizzle with oil and sprinkle with some salt. Place into the oven and roast until tender. 

Combine all the ingredients for the spiced chickpeas in a bowl and toss, lay out onto a roasting tray and place in the oven along with the carrots. Cooked for 30 minutes stiring every 10 until crispy. Allow to cool

Make up the mint emo

Bring a pot of water to the boil and carefully drop in your eggs. Time them for 5 minutes before removing and placing into iced water till cold. Carefully roll the eggs breaking the shell before peeling. (good luck!) 

Place all the ingredients apart from the oil into the blender and turning on slowly before turning up and slowy drizzle in the oil. Season with salt and pepper if required. 

Spoon a couple tbsp of mint emo onto a platter and stack the roasted carrots on top and finish with the spiced chickpeas.