Roasted Cauliflower Salad
Directions
Pre-heat oven to 180oC (160oC fan-forced).
Place SuperBlend mix in a saucepan with 1 1/2 cups water. Bring to the boil and simmer for 2-3 minutes. Place a lid on saucepan, turn off the heat and allow to sit for 12 minutes until beans are tender. Spread onto an oven tray and refrigerate until required.
Toss cauliflower with oil, cumin seeds, lemon zest and salt in a large bowl. Spread onto a lined baking tray and cook for 25 minutes, tossing once during cooking. Allow to cool.
Meanwhile, place walnuts onto a baking tray and cook for 8 minutes until starting to turn golden. Remove from oven, cool and roughly chop.
Combine cauliflower florets and SuperBlend in a large mixing bowl. Add walnuts, feta and parsley. Toss well.
To prepare the dressing, combine oil, lemon juice, vinegar and currants and whisk together with a fork. Pour over salad ingredients, toss well and transfer salad to a serving bowl.
- McKenzie’s SuperBlend Protein is prepared in this method using the absorption method. If you prefer the traditional boiling water method, these instructions are on the back of pack.
- 1 cup McKenzie's Protein Superblend - Lentils & Quinoa
- 600g cauliflower, cut into florets
- 1 1/2 tbs olive oil
- 1 tsp cumin seeds
- 1 tsp finely grated lemon rind
- To taste, McKenzie's Australian Natural Sea Salt
- 1/2 cup McKenzie's Californian Walnuts
- 60g feta, crumbled
- 1/2 cup parsley leaves, chopped
- 1/4 cup olive oil, extra (for dressing)
- 2 tsp lemon juice
- 2 tsp white wine vinegar
- 1 tbs currants
