The lovely Jo Harding has been busy at work creating this. Ridiculously simple to make but looks so beautiful on the table.
INGREDIENTS
- 1 large cauliflower
- 2 tbsp coconut or extra virgin olive oil
- Pinch of Pink Himalayan or sea salt
- 1 heaped tsp paprika
- 2 romano peppers
- 1 tbsp extra virgin olive oil
- 1 small pomegranate
- 30 g parsley, chopped
- 10 g chives, chopped
- 10 g mint, chopped
- 5 sun dried tomatoes, chopped
- 50 g sugar snap peas
- 40 g pistachios, crushed
- 1 tsp sesame seeds
- small handful of baby watercress or pea shoots
GINGER AND LIME DRESSING
- 1/2 lime, juiced
- 1 tbsp grated ginger
- 2 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- 1 tbsp coconut aminos (I like Coconut Merchant)
- Pinch of Pink Himalayan or sea salt
- Pinch of cracked black pepper
METHOD
- Preheat the oven to 210C/ 410F (190C fan assisted.)
- Remove the leaves and stalk from the cauliflower. Chop the cauliflower into smaller florets. Place on a baking tray and toss with paprika, salt and 2 tablespoons of oil. Roast in the oven for 25 minutes until golden.
- Remove the stalk and seeds from the peppers. Chop into 2 cm chunks. place on separate baking tray and toss with 1 tablespoon of olive oil. Roast for 15 minutes until soft.
- Remove the seeds from the pomegranate, slice the sugar snap peas, sun dried tomatoes and finely chop the fresh herbs.
- When the vegetables are roasted, transfer to a serving dish. Toss with the herbs, pomegranate, sugar snap peas, sun dried tomatoes, pistachios and dressing. Top with sesame seeds and baby watercress or pea shoots.
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