A warm Moroccan salad with blitzed cauliflower, pomegranate seeds and crunchy pine nuts. A light lunch or side dish that’s 3 of your 5 a day
Prep:20 mins
Serves 2
For the salad1 cauliflower1 tbsp olive oil4 spring onions, chopped1 garlic clove, crushed1 red chilli, finely chopped1 tsp ground cumin1 lemon, zested and juicedhandful pine nuts or chopped hazelnuts, quickly roasted in a dry pan50g dried cranberries or chopped dried figs50g chopped parsley50g chopped mintpomegranate seeds
STEP 1First, make the tahini sauce by mixing all the ingredients together in a small bowl, then set aside.STEP 2Take the outer leaves off the cauliflower and discard, then cut the cauliflower into rough chunks. Put these in a food processor in two batches and blitz for a few secs until it looks like rice.STEP 3Heat the oil in a large, non-stick frying pan and gently fry the spring onions, garlic and chilli for a couple of mins. Add the blitzed cauliflower and continue to cook gently for about 5 mins.STEP 4Add the cumin, lemon zest and juice, toasted nuts and cranberries, and cook gently for a couple of mins. Take off the heat, mix through the pomegranate seeds and herbs, and serve with the tahini sauce on the side.
