Maha Corbett and Sally Obermeder share their simple and delicious recipe for monster feta and cauliflower salad. Who said that delicious means time consuming?
Spring has sprung! And with the decline in number of reported COVD-19 cases, and subsequent restrictions easing, leisurely spring lunches are becoming more and more of a thing again.
Packed with the low carb and high in fibre cauliflower, rich in vitamin B and calcium feta, immunity boosting cherry tomatoes, mint and raisins, this rainbow of a bowl will be great for balancing out the mimosas at your next languid lunch.
Serve with tuna, flatbread and lemon, and voilà - you also have yourself a perfect no fuss, mid-week meal!
So step into spring with this healthy and colourful Mediterranean inspired salad recipe from sisters and co-founders of Swiish, Maha Corbett and Sally Obermeder.
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Monster Feta Cauliflower Salad
Serves four.
Prep and cook time: 10 minutes
Ingredients
- 300g packet cauliflower rice
- 400g mixed cherry tomatoes, halved
- 2 small cucumbers, thinly sliced
- ½ medium red onion, finely chopped
- ½ cup fresh flat-leaf parsley leaves, chopped
- ½ cup fresh mint leaves, chopped
- ½ cup (75g) golden raisins
- 200g Danish feta, crumbled
Dressing
- 1/4 cup (60ml) olive oil
- 2 garlic cloves, crushed
Method
Serve with canned tuna, lemon wedges and flatbread
1. Place the cauliflower rice, cherry tomatoes, cucumber, onion, parsley, mint and raisins in a bowl. Toss to combine.
2. Whisk the olive oil and garlic together until combined to make the dressing. Season to taste. Set aside until ready to serve.
3. To serve: Add the dressing to the salad and mix until combined. Top with feta and tuna. Serve with lemon wedges and flatbread on the side.
Recipe is courtesy of Dinner's Done, by Sally Obermeder and Maha Corbett.
September 28, 2020 at 09:00AM
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No-fuss monster cauliflower and feta salad will change your mid-week meals - Body and Soul
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