Pomegranate cauliflower ‘rice’ and pumpkin salad…

Simple, fast and healthy salads are great ways to feed the family and can be made and stored in the fridge for a day or two and used for picnics or school lunches. This is delight for the senses with sweet, tangy, crunchy, chewy and sour!

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What you will need:

  • 1/2 cauliflower
  • 1 small chopped butter nut squash
  • 1 head raw broccoli shredded
  • 1 pomegranate deseeded (keep juice)
  • 2 cups spinach leaves
  • 1 cup finely chopped kale
  • 1 grated zucchini
  • juice and zest of 1 lemon or an orange
  • 1/4 shredded red cabbage
  • 6 soaked pitted and chopped dates
  •  2 tbs basil pesto
  • 1/2 cup pine nuts
  • 1/4 cup hemp seeds
  • 1/2 tsp sumac

How to make this:

  1. steam the pumpkin for 5 minutes until soft but not falling apart.
  2. add the cauliflower into a food processor and pulse it on high until it looks like grains of rice but not cous cous.
  3. in a large mixing bowl add the “rice’
  4. grate in the zucchini, add the spinach, chopped kale, shredded cabbage, shredded broccoli, pine nuts, hemp seeds, sumac, dates and the pesto.
  5. break open the pomegranate and deseed over the bowl so the juice goes in to the salad.
  6. then add the lemon zest and juice.
  7. once the pumpkin is cooked and cooled to room temperature add it to the salad and toss it all gentle.

Learn how to make the pesto here:Oil and nut free pesto.

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