CAULIFLOWER SALAD WITH EGG

Prep time 15 mins Cooking time 20 mins Serves 4

INGREDIENTS

1 tbsp ghee

1 garlic clove, crushed

3cm piece ginger, finely grated 1 tbsp mustard seeds

1 tbsp garam masala

1 tsp turmeric

1 tsp cumin seeds

500g cauliflower florets

1 cup homemade vegetable stock

Himalayan salt and freshly ground black pepper 2 tomatoes, diced

4 poached eggs, to serve 3 tbsp flaked almonds, toasted Fresh coriander, to serve

METHOD

Heat ghee in a saucepan and fry garlic, ginger and spices for 3 minutes. Add the cauliflower and stock and cook for 15 minutes or until tender and stock is reduced. Season to taste. To serve, divide cauliflower between four serving plates, top with tomatoes, poached egg, if using, almonds and fresh coriander. 1 tbsp ghee

200g baby spinach, chopped 2 cups courgette, grated 1 garlic clove, crushed

60g coconut flour

¼ cup psyllium husks (at health food stores) Himalayan salt and freshly ground black pepper

FOR THE FILLING

3 spring onions, finely sliced 2 red peppers, finely chopped 2 tsp cumin, ground

100g coriander pesto 100g ricotta, crumbled 100g cheddar cheese, grated Chopped tomato and herbs, to serve

METHOD

For the quesadillas: Heat ghee in a pot, add spinach and sauté until soft, remove set aside. Toss in the courgettes and garlic and cook