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
1tbsp olive oil
For the dressing:
Zest and juice of 1/2 lemon
2tbsp extra virgin olive oil
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