@ellysplate: Charred cauliflower & chickpea salad, with cauli leaf jalapeño pesto… this one is a fridge raid special and gives you a use for those leaves that you usually chuck away! Ingredients (serves 2) For the roasted cauli & chickpeas 1 head cauliflower, cleaned 250g tinned chickpeas, drained and patted dry 200g cherry tomatoes 1 tsp caraway seeds, ground 1 tsp cumin seeds, ground 1 tbsp smoked paprika Drizzle olive oil For the cauli leaf pesto 3 tbsp olive oil Handful fresh basil 2 tbsp nutritional yeast 1 clove garlic 50g jarred jalapeños 1/2 lime, juiced Pinch salt To serve 100g curly kale, stalks removed Squeeze lemon juice 1/2 red onion, finely sliced 30g pine nuts, toasted 150g cooked quinoa 1. Start by preheating the oven to 200c. 2. Take the leaves off the cauliflower and break the head into small, even sized florets. Add both to a large baking tray with a drizzle of oil and a pinch of salt. 3. Bake for 20 minutes, then remove from the oven and remove just the leaves from the tray and set aside. 4. Add the chickpeas and tomatoes to the baking tray with the florets, along with with seasonings, and a pinch of salt and pepper. Bake for another 20-25 minutes. 5. Add the leaves to a blender, along with the remaining ‘pesto’ ingredients. Add a couple of tablespoons of water to help it blend and blitz until smooth. 6. Place the kale into a bowl and massage with lemon juice with your hands until softened. 7. Add everything else into the bowl and toss together until combined. #saladrecipe #nowaste #veganrecipes #fyp

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Monday 25 March 2024 17:21:55 GMT