I usually make this once a week, it’s good to have in the fridge to add into any salads that you make that week. I add it to lunches for work, it goes well with baby spinach, baby tomatoes, red onion, lentils and fetta! My mum taught me how to make it.
1 x head cauliflower
2 x tsp tumeric
2 x tsp cumin
1 x tsp paprika
2 x tbsp coconut oil
Heat oven to 200ºC
Put the coconut oil in a baking tray
Wash cauliflower head and slice in half. From there, pull or slice the florets off into pieces and add to the baking tray
Sprinkle evenly (ish) with all of the spices and mix with a spoon to get everything coated and golden
Place in the oven for 30-40 minutes – I give them a shake after 15 minutes. They are ready when some are starting to blacken and crisp.
Serve as a side dish or in a salad
You can really put anything on top of these, as long as there is a little bit of sauce and the toppings are finely chopped so that they soften.
2 x boneless salmon fillets
2 x chilli finely chopped
1 x thumb size of ginger grated
1x shallot finely sliced
2 x tbsp soy sauce
2 x tps sesame oil
Heat oven to 180ºC
Lay out a rectangle of baking paper
Lay 1 piece of salmon onto it
Sprinkle on half of the toppings – ginger, chilli & shallots
Drizzle on half of the soy sauce and sesame oil
Wrap it up like a parcel
Repeat with other piece of salmon
Put the parcels on a tray and put into the oven for 15 minutes
Pull out, unwrap and serve with steamed veges for a delicious healthy meal!
Tip – make these gluten free by using gluten free baking powder
Makes about 20
350g frozen peas
4 shallots, thinly sliced
2 tsp ground cumin
3 tsp baking powder
2 eggs, lightly whisked
Salt & Pepper
1-2 tbs cornflour if required
Oil for frying – i use grapeseed
Cook quinoa, simmer for 10 mins until cooked and drain well.
In a bowl mix quinoa, feta, shallots, cumin, peas, baking powder and eggs. Season well.
Use a stick blender to blend half of the mixture up, and then mix through with the unblended mixture. Add some cornflour if mixture is too runny.
Heat a couple of centimetres of oil in large frying pan, roll mixture into balls and fry in batches. Once golden, drain on paper towel.
These are great as a snack or served with a salad..I serve with lemon and a dollop of yogurt