THE CROATIAN VET LIVING IN NI WHO’S USING REVOLUTIONARY TREATMENT TO CURE SICK PETS

SERVES 2

Think again before throwing away the leaves of a cauliflower. In this clever recipe they are drizzled with oil and roasted until crisp, making sure that you use the whole veg and nothing is wasted.

WHAT YOU’LL NEED

1 small cauliflower with leaves 1 tbsp cumin seeds

2 tbsp olive oil

150g lighter halloumi, cubed 390g tin green lentils, drained and rinsed

30g pack fresh flat-leaf parsley, finely chopped

½ lemon, juiced

100g cherry tomatoes, quartered

METHOD

Preheat the grill to medium. Peel off the cauliflower leaves, breaking up any large ones if needed, and set aside.

Coarsely grate the cauliflower florets and the stalk, then spread out on a large baking tray. Sprinkle with the cumin seeds, 1 tbsp oil and some seasoning. Toss to coat evenly.

Grill for six minutes, then stir. Rub the cauliflower leaves with a little oil, add to the baking tray and grill for six minutes.

Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the halloumi and fry, stirring occasionally, for two minutes until golden and crispy.

Remove the tray of cauliflower leaves from the grill, then mix the cauliflower rice on a serving plate with the lentils, parsley and lemon juice.

Serve topped with the crispy cauliflower leaves, halloumi and tomatoes.

choose a cauliflower with small green leaves that don’t cover the whole head, so you won’t have to break them up before roasting. Halve any larger leaves.

Tip:

For more great Tesco recipes, visit www.realfood.tesco.com