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.
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Need
- 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
Do
- 1
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.
- 2
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.
- 3
Without cleaning the bowl, place dates, lemon zest,lemon juice, EVOO, spices and salt into Thermomix bowl and blend 10 sec/speed 10.
- 4
Add approximately half the cauliflower and chop 3 sec/speed 5.
- 5
Remove and place into a serving bowl, repeat with remaining cauliflower and fennel.
- 6
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.
- 7
Toss with the toasted walnuts and pomegranate seeds. Serve.
More
This salad travels really well when kept in a ThermoCube
(as pictured).
