Kale and Roast Cauliflower Salad.

Bringing in the new year with a new hearty salad (my favourite kind of summer food). With my love for legumes, herbs and roasted cauliflower, this creation was not unexpected.

This salad is rich in folate, fibre, antioxidants and flavour! It’s also low GI and high in protein and natural fats, which will help keep your blood sugar levels stable. If you happen to fall short on an ingredient, don’t sweat, it will still work (that’s the beauty of it).

Eat on its own, or serve alongside meat, eggs, tempeh or halloumi.

- Renee

Ingredients

1 small cauliflower (~500g), cut into small florets

1 tablespoon extra virgin olive oil

3 kale leaves, stems removed, leaves washed

1/2 red onion, finely diced

1/2 cup dried dates, finely chopped

Handful cherry tomatoes, quartered

1 tin chickpeas (or 1 1/2 cups cooked)

1 large bunch herbs, chopped (I use a combination of coriander, parsley, dill or mint)

1 cup cooked wholegrain (brown rice, freekeh, quinoa, barley, buckwheat)

1/2 cup mixed nuts/seeds (pumpkin seeds, sunflower seeds, sesame seeds, pinenuts, pistachio, flaked almonds)

Seeds of 1 pomegranate (optional)

Dressing

Juice of 1 lemon

2 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

1/2 teaspoon honey

Salt

Method

Preheat oven to 200 °C.

Place the cauliflower in a large roasting tray, drizzle with the olive oil and season with salt and pepper. Roast for 40 minutes or until cauliflower is slightly golden. Remove from oven and set aside.

Place kale in a large salad bowl, add a drizzle of olive oil and a pinch of salt, and massage for 1 minute.

Make the dressing by combining all ingredients in a jar and giving it a good shake.

Add the red onion, dates, tomatoes, chickpeas, herbs, chosen wholegrain and cauliflower to the kale. Pour over the dressing and combine everything together.

Top with the nuts/seeds and pomegranate prior to serving.

This salad keeps well in the fridge. If you are pregnant, consume within 2 days.