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Recipe Of The Week - Spiced Cauliflower And Chickpea Salad With Feta And Pomegranate

21.11.2017

This is great as a meal in it’s own right, or as a veggie side if you are entertaining friends and family.

Tip: Cool, cover and refrigerate leftovers within 2 hours. They will keep in fridge for up to 2 days. This dish delicious when cold, making it a perfect on-the-go lunch.

 

Serves 2

Ingredients

  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, chopped
  • 4cm piece of ginger, peeled and finely diced
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 4 small ripe vine tomatoes, grated
  • 4 curry leaves
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • pinch of cayenne pepper
  • 1 head cauliflower, trimmed and cut into small florets
  • 400g chickpeas (1 tin), drained and rinsed
  • 3–4 tbsp pomegranate seeds
  • 60g feta cheese, crumbled

Method

  1. Preheat the oven to 220C/200C Fan.
  2. Toast the mustard and cumin seeds in a dry pan over a medium heat stirring constantly with a wooden spoon for approximately 30 seconds, or until fragrant.
  3. Transfer to a large saucepan with the oil, tomatoes, curry leaves and remaining spices and cook for another 5 minutes over a medium heat.
  4. Add about 200ml water to the saucepan, bring to a simmer over a low heat, cover and leave for 10 minutes. Add the cauliflower to the pan and cook for 7 minutes, until the cauliflower has begun to soften.
  5. Add the cauliflower mixture to an oven dish along with the chickpeas, toss to combine and put in the oven for 7 minutes, or until the cauliflower has begun to soften.
  6. Remove from the oven and season with freshly ground black pepper.
  7. Add half of the pomegranate seeds and toss to combine.
  8. Divide between 2 bowls. Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix.
  9. Scatter with the remaining pomegranate seeds and crumbled feta cheese to serve.


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