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Sumac spiced cauliflower and pumpkin seed salad

Sumac spiced cauliflower and pumpkin seed salad

Serves 1

Ingredients:

200g Cauliflower, florets halved
15g Cranberries
10g Pumpkin seeds
90g Carrots, ribboned
20g Baby spinach
20g Rocket
½  Lemon
Olive oil & cooking oil
Salt & pepper
Water
Butter

Dressing mix:

15m Tahini
5ml Dijon mustard
15ml Red wine vinegar

Spice mix:

4ml Sumac
3ml Chilli flakes

Method:

  1. Preheat the oven to 200 degrees and prepare a greased baking tray.
  2. Halve cauliflower florets and place them on the baking tray. Drizzle with olive oil, scatter over Spice Mix and seasoning. Bake in the oven until golden and roasted about 15-20 minutes.
  3. Combine the Dressing Mix, 1 TBSP olive oil and seasoning. Whisk together, season further to taste, add some sugar/honey/xylitol if you prefer some sweetness. Set aside.
  4. Place a pan on medium heat. Add olive oil and when hot add your pumpkin seeds and toast for 2-4 minutes, shifting occasionally so they don’t burn. When they start to pop and sizzle, remove from heat and season generously with salt.
  5.  Place mixed leaves, carrot ribbons, cranberries and pumpkin seeds in a bowl and toss through some of your tahini dressing. Plate up and place roasted cauliflower on top with an extra drizzle of dressing to finish off.

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