Line breaks: super|food
Culina definition: ‘superfoods’ – a marketing ploy term assigned to natural ingredients which have been neglected on shop shelves for a while and could do with a PR boost. They have nutritional benefits similar to many other natural ingredients and have the potential to reduce the risk of disease if you consume at least your body weight in said superfood in under an hour.
Cauliflower, pomegranate seeds, quinoa and walnuts have all ridden the calculated PR wave to health fame in the last few years, and indeed that is possibly why they have drifted on to my kitchen shelves.
180g pomegranate seeds (1 pomegranate approx.)
200g feta, crumbled
100g walnuts, toasted and roughly chopped
50g fresh coriander, finely chopped
10g garlic, crushed
1 tsp salt
4 tbsp tahini
8 tbsp natural yogurt
6 tbsp lemon juice
- In a medium sized pan boil 1 litre of water over a high heat. Pour in the quinoa and allow it to simmer for 10-15 minutes until the grains are translucent but still slightly al dente. Drain the quinoa in a sieve and set it aside to cool.
- Chop the cauliflower roughly, and blitz in a blender, pulsing until it resembles coarse couscous. If you don’t have a blender, you can grate the cauliflower by hand to achieve a similar effect.
- In a large serving bowl, mix together the quinoa, cauliflower, pomegranate seeds, feta, walnuts and coriander.
- In a separate bowl, whisk together all the dressing ingredients to combine. Pour as much as desired of the dressing over the salad just before serving and mix it through.