Cauliflower, pomegranate & pistachio salad It was a little moment of revelation, I remember, when I first combined roasted cauliflower and raw grated cauliflower in the same dish. So different from one another, but they worked so well combined. This is lo

SERVES 4 PREP 20 mins COOK 25 mins EASY V

1 large cauliflower (800g)

1 medium onion, roughly sliced 80ml olive oil

25g parsley, roughly chopped 10g mint, roughly chopped

10g tarragon, roughly chopped ½ medium pomegranate, seeds only 40g pistachio kernels, lightly toasted and roughly chopped

1 tsp ground cumin

1½ tbsp lemon juice

1 Heat oven to 220C/200C fan/gas 7. Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 3cm wide, and add these to a separate bowl with the cauliflower leaves, if you have any, and the onion. Toss everything together with 2 tbsp oil and 1/4 tsp salt, then spread out on a large parchment-lined baking tray. Roast for about 25 mins until cooked through and golden brown. Remove from the oven and set aside to cool.

2 Once cool, put the roasted vegetables into a large bowl with the remaining oil, the grated cauliflower and the remaining ingredients, along with 1/4 tsp salt. Toss gently, just to combine, then transfer to a platter and serve.

GOOD TO KNOW vegan • healthy • folate • fibre • vit c •

1 of 5-a-day

PER SERVING 338 kcals • fat 26g • saturates 4g • carbs 15g • sugars 10g • fibre 6g • protein 8g • salt 0.7g