Spring is definitely here! The sun has been shining over the past couple of weeks and despite the couple of storms we’ve had, the good weather has left me feeling pretty optimistic. Today I’ve made a light, practically carb-free salad using cauliflower.
I don’t think I’ve ever had cauliflower raw, and honestly I was a little apprehensive about this recipe. But honestly it was soooo good! The dash of lemon at the end really makes the dish taste so fresh.
The recipe calls for 4 tbsp pomegranate seeds, I used frozen ones which I nuked in the microwave for about 20 seconds. This prevents food waste if you’re not going to use the rest of a pomegranate in something else.
Cooking time: 15 – 20 mins
1 Cauliflower, broken into florets
4 tbsp Pomegranate Seeds
Five sun-dried tomatoes, roughly chopped
1 Red Pepper, roughly chopped
2 tablespoons Olive Oil
4 tablespoons Walnuts, roughly chopped
1/2 bunch of Chives, finely sliced
1/2 bunch of Parsley, leaves only
Large handful of Spinach leaves
400g Cooked Chicken (or a small pack per person)
Juice of one Lemon
Blitz the cauliflower in a food processor until you have a couscous like consistency, you may need to do this in batches depending on the size of your processor.
Add all the ingredients apart from the chicken and lemon and mix thoroughly.
Serve topped with the chicken and squeeze ½ a lemon over each portion.
*disclaimer – this recipe is adapted from one by Joe Wicks and part of his Lean in 15 – The Shift Plan