Cauliflower is one of those vegetables that always seems to be in the supermarket, but in fact it is as its finest in winter, so now that the colder months are upon us I thought I would celebrate this humble little veggie by sharing with you some of my favourite ways to cook it, from some of my favourite bloggers!
Pearl couscous is one of those ingredients I don’t cook with anywhere near enough, so when I was trying to come up with a salad as part of lunch for Mother’s Day I knew it was time to pull it out of the pantry again. It’s such a great base for a salad, and holds up well for leftovers too (if it lasts that long!).
After making a couple of batches of my Pomegranate & Mint Iced Tea I decided it was time to use pomegranate in a salad again, and had my heart set on this lentil concoction. It almost wasn’t to be as all of a sudden I struggled to find pomegranates anywhere, but I refused to give up and after visiting five separate fruit & vege shops (which is no mean feat when you walk everywhere!) I finally got my hands on some more of the bright coloured beauties and could whip up this salad! Thankfully it was as delicious as I had hoped and it was definitely worth the effort to find the pomegranate!
This recipe was inspired by a crunchy noodle salad B and I had whilst at Golden Plains festival again this year. I had eaten it on a previous visit to the festival but there was something about it this time that really grabbed us both, cementing its place as our favourite meal of the festival (which is no mean feat, there’s some amazing food there!). When I got home I decided I needed to try my hand at making something similar, and I’m pretty chuffed with the results!
With the crazy hot weather we had in Melbourne over the summer, being able to have hearty salads for dinner with some grilled tofu or haloumi became a must. Even spending too much time over the stove was too much, let alone turning on the oven! That’s where this salad came to the fore and it didn’t disappoint! The lentils provide bulk and protein and the fresh, crisp vegetables are deliciously refreshing. I kept it simple with some lemon juice and oil as the dressing, it really doesn’t need any more than that!