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.
main meal, snack, side dish, salad
vegan, vegetarian, oil free, refined sugar free, gluten free, nut free, party food, entertaining, picnic
2 tsp ground turmeric
1 tsp sumac
1 tsp ground cumin
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
Prep: Heat oven to 210°c.
Make paste: In a baking dish, mix half of each spice (turmeric, sumac & cumin) with 1 tablespoon of hot water to form a paste.
Bake: Slice the tempeh and cauliflower, coat in the spice paste in the baking dish. Cover and bake for 20-30 minutes.
Dice the cucumber and capsicum, and wash the baby spinach.
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.
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.
For a lighter salad, swap pomegranate for strawberries and omit the cauliflower.
For extra omega 3s, sprinkle with hemp seeds.
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.
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