This here is an Ottolenghi inspired bowl, which I made for a lovely dinner over the weekend. Its a mix of cumin roasted cauliflower, sweet Western Australian pomegranate and toasted pistachios. Complete with a good dose of fresh parsley and mint and a great drizzle of lemon juice and olive oil (hello anti-bacterial and anti-viral benefits!). I highly recommend adding it to your salad repertoire. It’s simple yet hearty and has minimal ingredients that pack a big flavour punch. Try it!
This bowls serves 2 as a main or 4 as a side.
Ingredients:
- 1 head cauliflower
- 1-2 pomegranates
- 3/4 pistachios
- 1 lemon
- 1 handful fresh parsley
- 1 handful fresh mint
- Cumin
- Olive oil
- Sea salt
Method:
Preheat oven to 180 degrees. Cut or break the cauliflower into florets and place on a tray lined with baking paper. Drizzle with olive oil and season with some sea salt and cumin. Roast until cooked to your liking (I like mine quite brown).
Meanwhile, slice and remove the seeds from the pomegranate and set aside.
In a dry pan, toast your pistachios, tossing often, until cooked to your liking.
Juice the lemon and roughly chop the herbs and set aside.
Let the cauliflower cool and then add it to bowl alongside the pomegranate, the herbs and the pistachios, lightly layering and mixing it together. Garnish with the freshly squeezed lemon juice and a good drizzle of olive oil.
As always, this salad is best served fresh, but will keep in the fridge when stored well.
Notes:
- I had some raspberry balsamic which I used to dress my salad along with the lemon juice and olive oil. You could try balsamic if you wanted more of a dressing.
- For a side, this bowl would pair perfectly with some grilled chicken, meat or fish.
I can’t wait to see you make this and don’t forget to share your photos and experiences – Tag us on Instagram @optima_health or #optimahealth