info@thenourished-tribe.com

+65 97739352

Consultations in clinic in Singapore or online

  • White Instagram Icon
  • White Facebook Icon
  • White LinkedIn Icon
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon

Roasted Cauliflower, Pomegranate & Chickpea Salad

January 20, 2019

 

 

 

 

 

 

 

 

Star of the Show Ingredient: Cauliflower is most definitely the vegetable of the moment. This low carb favourite is packed full of fibre, and one serving contains 80% of the RDA of vitamin C. 

 

Ingredients: Serves 2 as a main or 3-4 as a side

 

1 400gm can of chickpeas, drained and rinsed

1 head of cauliflower, broken into small florets

1/4 cup flat leaf parsley, chopped

1/4 cup of mint, chopped

Seeds from 1/2 pomegranate

1tsp cumin

1tbsp olive oil

 

For the dressing:

Zest and juice of 1/2 lemon
2tbsp extra virgin olive oil

1tsp tahini

 


Method:
1. Preheat the oven to 180C

2. Mix the cumin and olive oil and coat the cauliflower. Place on a baking tray and put in the oven for 15-20 mins until the florets start to brown.

3. Whilst the cauliflower is cooking, put the chickpeas, herbs and pomegranate seeds in a bowl, add the dressing and toss well.

4. Add the florets to the salad and mix well

 

 

 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

RECIPE POSTS
Please reload

BLOG POSTS
Please reload

FOLLOW US
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square