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Kale Cauliflower Couscous Salad

Makes: 2 portions

To prepare the roasted chickpeas:

  • 1 tin of organic chickpeas, thoroughly rinsed and drained
  • 1 TBSP of olive oil
  • 2-3 TBSP of apple cider vinegar
  • 1 tsp of cumin, ground
  • ½ tsp of turmeric, ground
  • ¼ tsp of chilli powder
  • Black pepper and herbal salt to taste

To prepare the cauliflower couscous:

  • 1 head of cauliflower, trimmed and cut into chunks
  • 1 TBSP of extra virgin olive oil

To prepare the kale salad:

  • 4 cups of kale, ripped or chopped into large piece
  • 1 avocado, peeled, pitted and cubed
  • 2 spring onions, thinly sliced
  • ½ cup of parsley
  • ½ cup of fresh mint leaves
  • ½ cup of almonds, chopped
  • Seeds of 1 pomegranate

To prepare the Dressing:

  • 4 TBSP of cold-pressed olive oil
  • Juice of 1 lemon
  • Juice of ½ orange
  • 1 clove of garlic, crushed
  • 1 TBSP of grated ginger
  • Good quality salt and black pepper to taste

Method:

  1. Preheat your oven to 180 degrees, fan-forced.
  2. In a small bowl combine all your ingredients for coating your chickpeas.
  3. Coat your chickpeas in your prepared mixture and spread on a baking tray lined with baking paper. Pour any leftover coating mixture generously over your chickpeas. Roast for 20-30 minutes or until golden brown.
  4. While your chickpeas are roasting, in another small bowl whisk together all your ingredients for your dressing and start massaging your kale leaves with ¼ of your dressing until your kale leaves start to soften. Put kale leaves into your salad bowl and set aside.
  5. In your food processor, blend your cauliflower until it resembles finely chopped couscous-size grains.
  6. Prepare your avocado, herbs, spring onions, pomegranate seeds and slightly toast your chopped almonds in a small frying pan without any oil (3-4 minutes), stirring frequently to prevent your nuts from burning.
  7. In a large frying pan or wok, heat your olive oil and fry your couscous cauliflower over medium heat until tender (3-4 minutes). Be careful not to burn your cauliflower, stirring frequently.
  8. Add your cauliflower couscous, avocado, herbs, spring onions, and spicy roasted chickpeas to your massaged kale. Sprinkle with your toasted nuts and pomegranate seeds and drizzle with the remaining dressing.
  9. Enjoy!

 

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