VEGETARIAN, VEGAN, DAIRY FREE, GLUTEN FREE
This tasty salad recipe is inspired from a similar one I recently enjoyed whilst on a yoga retreat in Port Campbell. I absolutely loved all of the fresh herbs and the grapes. It works really well with any white fish, or can just be eaten by itself.
Nutrition Information
This recipe is a great example of how easy it is to increase the amount of vegies in your diet. Cauliflower is great to use in place of rice or couscous in salads or with curries, and even in pizza bases. Using raw zucchini is also great in place of spaghetti or pasta. All of these ideas will help to increase the vitamin and fibre content of your meals and are an easy and delicious way of reaching your five serves of vegetable each day.
Ingredients
Makes 4 serves:
1 cauliflower
1 cup seedless grapes (red, green or both)
1/2 cup parsley (roughly chopped)
1/2 cup mint (roughly chopped)
1 cup shelled pistachios
1/2 cup currants
Juice and zest of 1 lemon
Method
1. Cut the cauliflower into small florets and steam for 5-7 minutes
2. Once steamed, set aside to cool slightly
3. Slice the grapes in half and place in a serving bowl
4. Add the herbs, pistachios and currants to the bowl
5. Place the cauliflower in a food processor and blitz until it is the texture of couscous
6. Add the cauliflower into the serving bowl and toss to combine
7. Stir through the lemon zest and top with lemon juice
Tips & Tricks
Try adding 1/2 cup toasted slivered almonds for extra protein and healthy fats.
