A nice little salad for you today, I’ve been making this on a Monday and taking it into work for my lunch for the rest of the week. It’s full of texture and goodness and it’s perfect for this time of year.
There are a few steps to this, but it’s worth it. These are rough ingredients below by the way. Add more of something that you like, take away anything you don’t. Hazelnuts work particularly well and any grains are good, the packet of cooked grains I used here were a mixture of quinoa, wild rice and spelt bought at Waitrose (because I couldn’t get more middle class if I tried). Some pomegranate seeds would be an amazing addition to this! Eat when it’s warm, or if you’re having it the next day, don’t eat it straight from the fridge, it’s not so nice then; let it get up to room temperature.
- Handful of raisins
- some orange juice
- 1 cauliflower, cut into florets
- 1 tsbp turmeric
- 1 tsp ground coriander
- 1/2 tsp chilli flakes
- 2 cloves garlic
- A big glug of olive oil
- 1 red onion, sliced
- handful of almonds, chopped roughly
- 1 bunch flat leafed parsley
- big handful of baby spinach
- 250g bag of of cooked grains
- Preheat the oven to 180°C
- Put the raisins into a small bowl and pour enough orange juice to cover.
- In a roasting pan, mix together the oil, cauliflower, turmeric, ground coriander, chilli and garlic and add 2 tablespoons of water. Cover with foil and bake for 10 minutes. After that time, remove the foil, increase the temperature to 200° and give everything a good stir and put back in the oven, checking every five minutes until the cauliflower is cooked and slightly crispy on the edges.
- Meanwhile, fry off the onions in a small pan until they are super soft and caramelised.
- Once the cauliflower is cooked, leave to cool until it's warm in its pan.
- In a big bowl, add the almonds, spinach, parsley, onion and the cauliflower (and everything else in the pan) and mix slightly.
- Drain the raisins and add to the mixture along with another glug of olive oil.