Creamy goat's cheese with chive & pomegranate
Simply plonk this in the middle of the table and let your friends get to work, with chunks of bread for scooping
Warm Moroccan cauliflower salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
For the salad
- 1 cauliflower
- 1 tbsp olive oil
- 4 spring onionschopped
- 1 garlic clovecrushed
- 1 red chillifinely chopped
- 1 tsp ground cumin
- 1 lemonzested and juiced
- handful pine nutsor chopped hazelnuts, quickly roasted in a dry pan
- 50g dried cranberriesor chopped dried figs
- 50g chopped parsley
- 50g chopped mint
- pomegranate seeds
For the tahini sauce
- 75g natural yogurt
- 1 tbsp tahini
- 1 tsp ground cumin
- 1 lemonjuiced
- 1 tsp agave syrup
- 50g chopped coriander
Nutrition: per serving
- kcal485
- fat24g
- saturates3g
- carbs45g
- sugars36g
- fibre11g
- protein17g
Method
step 1
First, make the tahini sauce by mixing all the ingredients together in a small bowl, then set aside.
step 2
Take the outer leaves off the cauliflower and discard, then cut the cauliflower into rough chunks. Put these in a food processor in two batches and blitz for a few secs until it looks like rice.
step 3
Heat the oil in a large, non-stick frying pan and gently fry the spring onions, garlic and chilli for a couple of mins. Add the blitzed cauliflower and continue to cook gently for about 5 mins.
step 4
Add the cumin, lemon zest and juice, toasted nuts and cranberries, and cook gently for a couple of mins. Take off the heat, mix through the pomegranate seeds and herbs, and serve with the tahini sauce on the side.