Fuel for the soul
I’ve just returned from a girlie weekend in the Gower Peninsula in south Wales. What a beautiful part of the world – stunning scenery with mind-blowing, sweeping beaches of golden sand – and, quite unbelievably, we had sunny weather, too.
There’s nothing more restorative than spending time with girlfriends. It’s fuel for the soul – well, if you discount the booze we managed to imbibe!
After a gloriously indulgent weekend, it’s time to put the reins on the eating and drinking – or at least show a modicum of self-restraint. And so, for me, it has to be cauliflower couscous! Don’t flinch, cauliflower when grated into fine grains makes a surprisingly good and nutritious alternative to couscous, and is both low-carb and gluten-free. Pomegranate and chia seeds boost the nutritional status of this salad even further. It’s substantial enough to serve as light meal or as part of a mezze.
Cauliflower couscous with pomegranate
1 cauliflower, leaves removed
1 small red onion, diced
1 small cucumber, quartered lengthways, seeded and cut into bite-sized chunks
1 red pepper, seeded and cut into large dice
2 large handfuls chopped mint leaves
2 large handfuls chopped flat-leaf parsley leaves
seeds from ¼–½ pomegranate, depending on size
1 heaped tsp chia seeds
2 tsp za’atar spice mix
5 tbsp extra virgin olive oil
juice of 1 lemon
finely grated zest of ½ lemon
sea salt and freshly ground black pepper
1 Mix together all the ingredients for the dressing, season and set aside.
2 Grate the cauliflower florets into fine “grains” using the large holes of a box grater and discard the stalks (these can be coated in oil and spices and roasted in the oven). Put the cauliflower into a shallow serving bowl and scatter the cucumber, red pepper, mint, parsley, pomegranate and chia seeds over.
3 Spoon the dressing over the salad and turn until everything is combined. Serve sprinkled with the za’atar spice mix.
Not to be missed… we enjoyed a fantastic lunch at The Coalhouse on the Gower. Located at the far end of the sweeping Oxwich beach you couldn’t get a more perfect setting to rest weary feet. This is no beach café, but a restaurant offering fresh seasonal, local produce and is special without being pretentious. It comes highly recommended – do check it out…
This recipe comes from Nicola’s latest book The Salad Bowl, Her very lovely publishers, Ryland Peters & Small, are offering three readers a free copy of the book – Yah!
Described by Amazon as ‘Fresh, healthy, wholesome, and delicious – there can be so much more to salads than just a few leaves on a plate. These tasty recipes will inspire you to nourish your body from the inside out with every delicious forkful’, this is THE perfect book for Summer. I’m a bacon sandwich kinda gal ( brown sauce NOT ketchup) but even I have been converted by the simple yummyness of Nicola’s recipes!
It comes in Hardback and retails at £11.99.
All you have to do is sign up to the blog and add a comment below telling us why you would like a copy of the book..easy as pie!
Closing date 7th July 2015