Seeing as how I’ve blubbered about all the difficulties of journalism, I may as well give you some good news: I’m getting out of journalism. Two words come to mind: at last!
There are always many jokes in this field about “the dark side”.
This is where the PR people live.
You know, the ones who send too many emails, or accidentally delete your emails, who purposely don’t
return your calls until an hour after deadline, who bore you to death with talking points, or who otherwise
ruin your day.
Of course that’s all exaggerated (of course I have to say this because I’m crossing into the void).
I’ve landed a dream job as a communications manager in the agricultural sector.
Roasted Cauliflower and Hazelnut Salad with Cinnamon and Allspice
*from Jerusalem, by Yottam Ottolenghi and Sami Tamimi
1 head cauliflower, broken into small florets
5 tbsp olive oil
1 large celery stalk, peeled and sliced on a diagonal 1/4-inch thick
5 tbsp hazelnuts with skins
1/3 cup packed flat-leaf parsley leaves
1/3 cup pomegranate seeds (I omitted)
generous 1/4 tsp ground cinnamon
generous 1/4 tsp ground allspice
1 tbsp sherry vinegar
1 1/2 tsp maple syrup
salt and freshly ground black pepper
Preheat oven to 425F. Mix the cauliflower with 3 tbsp of the olive oil, 1/2 tsp salt and some black pepper. Spread out in a roasting pan and roast on the top rack of the oven for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool down.
Decrease the oven temperature to 325F. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature. Goes great with lamb.