Servings: 4

Prep time: 15 mins

Total time: 55 mins

Pomegranate summer salad

Complete with pomegranate gems and bright cucumber bites, this salad adds a festive pop to any dining table.

Course:

main meal, snack, side dish, salad

vegan, vegetarian, oil free, refined sugar free, gluten free, nut free, party food, entertaining, picnic

5.0

Ingredients

  • 2 tsp ground turmeric

  • 1 tsp sumac

  • 1 tsp ground cumin

  • 250g tempeh

  • ½ head medium cauliflower, cut in florrets

  • ½ telegraph cucumber

  • 1 red capsicum

  • 1 cup baby spinach

  • ⅓ cup silken tofu

  • ½ lemon, juiced

  • 1 x 400g can cannellini beans, drained

  • ½ pomegranate, deseeded

Directions

  1. Prep: Heat oven to 210°c.

  2. Make paste: In a baking dish, mix half of each spice (turmeric, sumac & cumin) with 1 tablespoon of hot water to form a paste.

  3. Bake: Slice the tempeh and cauliflower, coat in the spice paste in the baking dish. Cover and bake for 20-30 minutes.

  4. Dice the cucumber and capsicum, and wash the baby spinach.

  5. Prepare dressing: mix 4 tablespoons of silken tofu with 1 tablespoon of cold water, ½ teaspoon of sumac, ½ teaspoon of ground cumin and juice of ½ lemon. Blend to combine with a hand-blender or food processor.

  6. Assemble salad: in a large bowl, combine baby spinach, cannellini beans, cucumber, capsicum, cauliflower and tempeh with the dressing and toss well before topping with the pomegranate seeds.

Variations

For a lighter salad, swap pomegranate for strawberries and omit the cauliflower.

For extra omega 3s, sprinkle with hemp seeds.

Chef's tips

Using a lidded oven dish stops the cauliflower from drying out in the oven, without adding oil.

Pairing green leafy vegetables with fruits and citrus increases your absorption of iron.

Contributor

Fuchsia Goldsmith

Fuchsia Goldsmith

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