LUXE / HEALTH turmeric cauliflower and cabbage salad…

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Whoever said ‘you don’t make friends with salad’, has obviously never been in my kitchen.  A good salad can be life-changing, especially when it comes to the monotony of weekday work lunches so while this dish is certainly simple, trust me when I say – it will hit the spot!  It’s also a great way to include a generous dose of the anti-inflammatory super spice, turmeric, in your daily diet too.  Enjoy!

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LUXE / HEALTH Turmeric Cauliflower and Cabbage Salad

Ingredients:

1/2 head of cauliflower, broken into florets
1/4 red cabbage, thinly sliced or shredded
2 spring onions, finely sliced
1 small lebanese cucumber, cut into matchsticks
Juice of 1/2 lime
1-2 tsp. ground turmeric
Olive or coconut oil
Handful of fresh coriander, roughly chopped
Handful of fresh mint, roughly chopped
Handful of rocket
Goats cheese
Black pepper

Method:

  • Preheat your oven to 180.
  • In a large bowl, toss cauliflower florets with a good glug of olive or coconut oil, a couple of teaspoons of turmeric (depending how much you like the flavour) and a good crack of sea salt and black pepper.
  • Pop seasoned cauli onto a baking sheet and roast for 15-20 minutes until the florets have started to turn golden brown and the cauli has softened.
  • Meanwhile, in a large salad bowl, mix together cabbage, spring onions, cucumber and rocket.   Add the cooked cauliflower then drizzle with a little olive oil and the juice of half a lime.  Add the coriander and mint then toss again.
  • Serve with a generous crumbling of goats cheese and devour!

LUXE / HEALTH dukkah roast cauliflower salad…

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With autumn well and truly upon us, sometimes a summer salad just ain’t gonna cut it!  But the cooler months don’t need to mean stodgy stews and soups everyday.  This simple salad literally takes 20 minutes to whip up and is the perfect solution for those lunchtime hunger pangs…enjoy!

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LUXE / HEALTH Dukkah Roast Cauliflower and Haloumi Salad

Ingredients:

1/4 cauliflower, broken into florets
Roughly 2 tbsp. dukkah
Handful of snow peas, ends trimmed
2 radish, thinly sliced
Pinch chilli flakes
2 chunky slices of haloumi
Olive oil

For the dressing:

2 tbsp. tahini
Juice of half a lemon
Olive oil

Method:

  • In a hand blender, blitz the tahini, lemon juice and a good glug of olive oil until the dressing comes together and is creamy.  Then, set aside.
  • Preheat your oven to 180, then toss your cauliflower florets with olive oil and dukkah to coat.  Roast for 20 minutes until tender.
  • Meanwhile, heat a little olive oil in a frypan then toss your snow peas in the pan for a couple of minutes until they are cooked through but still crunchy.  Sprinkle with chilli flakes and toss well before setting aside in a bowl.
  • In the same pan, cook your haloumi for 3-4 minutes on each side until soft and caramelised.
  • When your cauliflower is ready, add it to your bowl with snow peas and radish and mix well.
  • Smear a little tahini dressing on your serving plate, then pile your salad high and serve with haloumi on the side.