I totally LOVE this salad, and I am pretty sure it will show up in anotherbook, just warning you now. It is simple, completely yummy and travelsreally well, although cauliflower can get quite a strong aroma over time.But don’t let that put you off. Get your cruciferous hit today.
This recipe appears in Portable Lunches and the picture features the ThermoCube from Thermo Boutique.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 150 Grams walnut pieces
- 1 small pomegranate, quartered
- 4-5 medjool dates, pitted
- 1 lemon, zest finely grated
- 80 Grams fresh lemon juice, minimum
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Teaspoon ground sumac
- 1 Teaspoon fennel seeds
- 1 Teaspoon ground coriander
- 1 Teaspoon Pink Salt Flakes BUY
- 350 Grams Cauliflower cut into florets
- 1 large fennel bulb and fronds, cut into pieces
Place walnuts onto lined baking tray and place into a cold oven set to 200°C. Roast 10 minutes exactly. Remove from oven and cool.
Place pomegranate pieces into Thermomix bowl and deseed 3 sec/speed 3. Remove and reserve seeds, discard the skin, and membranes as best as possible.
Without cleaning the bowl, place dates, lemon zest,lemon juice, EVOO, spices and salt into Thermomix bowl and blend 10 sec/speed 10.
Add approximately half the cauliflower and chop 3 sec/speed 5.
Remove and place into a serving bowl, repeat with remaining cauliflower and fennel.
Add to serving bowl. If there are large pieces of cauliflower left, just return them to the Thermomix bowl and chop further 2 sec/speed 5.
Toss with the toasted walnuts and pomegranate seeds. Serve.
This salad travels really well when kept in a ThermoCube
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