This delicious and nutritious salad works perfectly with grilled meats and fish. It is high in protein and free of gluten, dairy and sugar so it is great for those on a detox or healthy eating plan.
Cauliflower is often overlooked but it is an extremely versatile vegetable. It can be roasted, pureed, fried, seared or eaten raw and it works with a zillion flavour combinations from lemon cumin spice blends to cheesy garlic sauces. Who said cauliflower was boring? Grated cauliflower is a great alternative to potatoes and rice if you are trying to reduce your carb intake and seeking a starchy substitute to stir fry or soak up sauces.
I love sprinkling seeds and nuts on my salads for texture and taste. In this salad I chose activated almonds due to their crunchier texture and digestive health benefits. If you don’t have activated nuts feel free to use regular ones, just give them a little toss in a frypan or toast them in the oven for extra crunch.
- 1 cauliflower, cut into florets
- 1 x 400g can chickpeas, drained and rinsed
- 2 tbs extra virgin olive oil
- Pinch of cracked pepper
- Pinch of sea salt
- Handful of flat parsley , chopped
- Handful of mint, chopped
- ½ cup activated almonds, chopped*
- ¼ cup dried currants
- 2 tbs extra virgin olive oil
- 1 tbs lemon juice
- Pinch sea salt
- Preheat oven to 180C.
- Place cauliflower and chickpeas in a lined baking tray and toss with olive oil, sea salt and cracked pepper. Bake for 30 min or until golden, turning occasionally to ensure even browning. Cool.
- Combine the cauliflower, chickpeas and remaining salad ingredients in a bowl and toss to combine.
- Whisk oil, lemon and salt together and drizzle over salad.
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