Roasted Cauliflower, Pomegranate & Hazelnut Salad

Another autumnal salad for you!
As much as I love light salads in summer, I love hearty ones in autumn too!

How’s everyone’s week been so far?

Only one more week till the holidays for me! ERMAGAHD I’m so excited. As much as I love school, you sometimes just need a break ya know. Hope you’re on the same wavelength.

Also, holiday time means lots of videos and recipes coming your way! Wahey!

Cauliflower, Pomegranate & Hazelnut Salad vegan, gf, df
Serves 2

A perfect warm side or main salad for the autumnal months. the juicy, red pomegranate seeds compliment the earthy roast cauliflower and the hazelnuts, as well as lemon zest to lift the whole dish.

Cauliflower florets (fresh, not frozen)
1/2 pomegranate
Handful of hazelnuts (pistachios would also work and give a lovely colour!)
Extra virgin olive oil
1/4 lemon, juice and zest
Salt and pepper, to taste

optional: parsley, drizzle of honey on top (this will make it non-vegan)

Preheat your oven to 180ºC.

Coat the cauliflower in olive oil and salt and place in hot oven for about 15 minutes.
When brown, flip them over and leave in the oven for another 15 minutes.

While this is happening, open up the pomegranate and grate in lemon zest as well as squeeze in the lemon juice.

Also chop us the hazelnuts and set aside.

Once the cauliflower is done, combine the pomegranate and nuts and drizzle with good quality extra virgin olive oil.

Serve immediately.

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Grilled Vegetable & Chickpea Salad

I was just thinking the other day how quickly time flies. I mean, seriously, in 3 months it will be 2015. TWENTY FIFTEEN.
What even?!

I’ve also had my first week back at school which is equally as crazy! It’s so strange to be back after such a long holiday – there’s always the struggle to the try and get your brain juices flowing the first few days.

Anyway, I think you’ll really like this salad, it’s delicious cold as it is hot and it transports well!

And, I finally made a video! Sorry it’s a little lot over due! Whoops…

Grilled Vegetable & Chickpea Salad vegan, gluten free, dairy free
Serves 2 as a main dish, 4 as a side

This is a delicious salad that can be served warm or cold. The dressing is very light and zesty and brings the whole dish together – feel free to also add lemon zest and more dill fronds into the dressing!

1 can of chickpeas, drained and rinsed
1 courgette, cut into quarters
1 thick slice of fennel (save the fronds for topping)
A handful of grilled artichokes (I used shop bought, but feel free to grill or roast your own!)
Lemon
1 tbsp Extra virgin olive oil
Salt and pepper to taste

Preheat a grill pan until hot and then place the courgettes and fennel.

Cook the vegetables for about 2 minutes on each side or until grill marks appear and they are no longer solid.

Once cool, cut the vegetables into bite sized chunks and stir in with the chickpeas.

Add the dressing to your liking and serve!