If you're starting to get back into salads after having a Winter hiatus from the green stuff, this gut-loving recipe is the perfect way to start.
Created by Steph Geddes, for Body Good Food, this recipe was not only designed with your nutritional goals in mind but also as an easy way to incorporate more Kefir (you can read more about that here), into your diet — thanks to the addition of her clever probiotic-rich salad dressing.
Keep reading for the full recipe below and be sure to bookmark this one for the Summer months.
- 1 cauliflower, cut into small florets
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cinnamon
2 large handfuls rocket
1/2 cup mixed microgreens (optional)
1/4 cup chopped parsley
1/4 cup chopped mint
1/4 cup chopped coriander
1/3 cup currants
1/3 cup pine nuts (or flaked almonds), toasted
1/2 pomegranate (arils only)
1/3 cup kefir (I love The Culture Co)
1 tablespoon tahini
1/2 lemon juice
Salt and pepper
Preheat the oven to 200°C. Combine the spices with two tablespoons extra virgin olive oil and coat the cauliflower.
Spread onto a tray and roast in the oven for approximately 20-30 minutes or until starting to brown. Make the dressing and set aside.
Combine the rocket, microgreens, herbs, currants, pine nuts, pomegranate and cauliflower. Pour over the dressing and serve.
- Serves 4-6