Roasted cau­li­flower, chick­pea, feta and pome­gran­ate salad

The Jewish Chronicle - - LIFE -

Cau­li­flower and chick­peas taste amaz­ing when roasted. Com­bined with the feta, this salad is a fill­ing meal, and you won’t need any bread with it. Add gen­er­ous hand­fuls of what­ever leaves you have in the fridge – rocket and mint taste par­tic­u­larly good. Feta cheese is lower in fat and calo­ries than most cheeses, and its fresh, tangy flavour means that you don’t need a lot to get plenty of taste. (see tip)

1 hand­ful of rocket/ arugula leaves 1 hand­ful of mint leaves

50g feta cheese, crum­bled a squeeze of lime juice sea salt and freshly ground black pep­per

METHOD:

and chick­peas, and mix well un­til well coated.

Tip the mix­ture into a bak­ing pan and roast for 15 min­utes. Re­move from the oven and leave to cool for 5 min­utes.

Add the pome­gran­ate seeds and rocket/arugula leaves. Tear the mint leaves over the top. Add the feta cheese and lime juice, and mix ev­ery­thing to­gether gen­tly.

Sea­son with salt and pep­per. Trans­fer to two lid­ded con­tain­ers. Take one to work and keep the other por­tion in the fridge un­til to­mor­row.

TIP

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