Grilled capsicums and mushrooms with cauliflowers salad in Turkish dressing

I bought cauliflower and capsicums on sale. And add leftover mushrooms. As we are in winter month and it’s freezing cold. I know salad are mostly serve cold, fresh not cooked or roasted, but salad can be a technique that you can apply to if you are free and creative. I as being keen to explore the various technique have decided to add my salad in the oven to absorb the flavour juiciness of the vegetables.

My warm salad is coated with Turkish dressing, to make me feel like I am in warm country of Turkey. This warm salad is hearty comfort, delicious and when I breath; I smell in the aroma of Turkish that filled my house and enjoy it by the fireplace with a glass of red wine.


1/2 whole cauliflower, florets
12 medium size button mushrooms, sliced
1 of each red and green capsicum cut into bite size

Turkish Dressing

1 Tbs Sumac powder
2-3 Tbs lime juice
1 Tbs chili flakes
2 Tsp dried rosemary
1 1/2 Tsp dried thyme
1 Tsp minced garlic
1 Tsp salt
1/2 Tsp black pepper
3 Tbs honey (OPT), for caramelising
olive oil


Preheat oven 180 degrees C. Add all the ingredients of Turkish dressing into a bowl except oil. Put cauliflowers, capsicums,and mushrooms in a bowl. Drizzles oil and add the Turkish dressing, toss to combine. Let it marinade for about 30 minutes to 1 hour.

Grill for 15-20 minutes until soft cooked through. Once vegetables is grilled, pour Turkish dressing and toss again. Serve warm with fried rice and stir fry pork.

Note: You can serve with red meat like beef lamb or roast pork. You can eat it on its own too. If you can take hot spice reduce chili flakes.