Batch Cook Salads 1
Knife, chopping board, grater, hand blender, roasting pan
Cut cauliflower into florets, include the softer leaves and stem
Slice 1 onion
Add to a roasting pan with 1 tsp cumin seeds and 1tsp turmeric, and 1 tbsp olive oil.
Roast at 190 C for 20/30 mins
Prep broccoli/beans or green veg of choice into bite size pieces, and blanche (Immerse in slightly salted boiling water until it returns to the boil, then transfer to cold water to stop cooking and retain nutrients).
Dice 1 avocado, chop spring onions and handful of herbs
Toast 1 handful seeds in a dry pan until they begin to pop (pumpkin/sunflower)
Transfer to a large bowl of pre-cooked grains (quinoa/ cous cous/ rice/ Bulgar wheat) and drizzle with olive oil, squeeze of lime, salt and pepper.
Finely slice 1/2 red cabbage,
Grate 1 carrot
Add to a bowl, squeeze with lime and a little salt and with hands work in to the salad for a minute or so to soften.
Add seeds from 1/2 pomegranite and 1 handful of chopped parsley.
In a bowl add 400g can chickpeas, 100 g tahini, 2 tsp cumin zest and juice of 1 lemon, 1 clove garlic. 100 ml olive oil and 50ml water.
Blend to combine and add more water if necessary to achieve a soft smooth dripping consistency.
Season with salt and pepper.
Roast cauliflower salad:
1 tsp cumin seeds
1 bowl pre-cooked grains = quinoa/ cous cous/ rice/ Bulgar wheat
green veg of choice - broccoli/beans/peas
2 spring onions
1 handful seeds (pumpkin/sunflower)
1 bunch herbs
Red cabbage slaw:
1/2 red cabbage
1 handful parsley
400g can chickpeas
100 g tahini
2 tsp cumin
1 clove garlic
100ml olive oil