Whip up a delicious salad of grilled cauliflower with curry seasoning mixed with fresh and zesty tabbouleh.
This salad embraces the colours of summer and is the perfect midweek lunch or simple dinner
Serves 4-6 people
Ingredients
1 cauliflower, cut into ¼ (depending on how many you are serving )
Olive oil, for drizzling
2 tsp curry powder
Sea salt & black pepper
Salad Ingredients
200g pearl couscous
2 tsp turmeric powder
1 bunch parsley, chopped
1 bunch mint, chopped
1 bunch coriander, chopped
1 bunch dill, chopped
50g pine nuts, toasted
1 red chilli, chopped
80g golden sultanas or raisins
2 lemons, zested and juiced
50ml olive oil
100g baby kale leaves, washed
Sea salt & freshly cracked black pepper
Method
Pre heat oven to 190° degrees.
Toss the cauliflower with curry powder, olive oil, salt & pepper.
Spread out onto a lined baking sheet & roast in the oven for 25-35 minutes until the cauliflower is soft & the edges are charred and dark brown.
To a pot of boiling water add sea salt & turmeric.
Cook the couscous until tender, drain & set aside. Drizzle with olive oil to prevent sticking
In a large bowl add the couscous, herbs, kale, pine nuts, chilli, raisins, lemon zest & juice, olive oil, salt & pepper. Toss well to combine and adjust seasoning if needed.
Arrange couscous onto a large platter, scatter the cauliflower over & drizzle with a little more olive oil. Perfect served with crusty bread & a dollop of yoghurt (optional ).
