Cauli ‘Cous-cous’ Rainbow Salad *vegetarian*

I love eating salad all year round, but there is something about the summer months which means I enjoy it even more! But rather than your standard lettuce, cucumber and tomato affair, why not try something a little bit out of the ordinary? This combination of flavours goes together perfectly and is so fresh and tasty. It can be a meal on its own or served up as a side dish to any BBQ which you may be attending (weather permitting) in the coming months!

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I think this will be one of the first vegetarian recipes on my blog as well! It is very rare for me to have a dinner without meat, so it must have been special! But this dish still packs a fairly high amount of protein at 17g per portion, mainly coming from the cheese and cauliflower. If you need to increase the amount then simply add some shredded chicken, or even lean strips of beef steak would go perfectly!

As with all of my recipes it is super easy, I even cheated and used ready blitzed cauliflower rice from Tesco rather than doing my own! I have said it before but I love adding fruit to my salads, and the pop of flavour from the pomegranate seeds goes so nicely with the salty cheese and chilli in this dish. I called it ‘rainbow salad’ simply because of the number of different colours from all of the vegetables. I also used a put together stir fry pack of vegetables, but you could just use whatever you have in the fridge. Peppers, mushrooms, courgette, peas etc, whatever takes your fancy!

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Cauliflower is such a versatile ingredient, especially if you are trying to save on calories but need to bulk out your meals. You can replace rice with it, steam and then blitz as a alternative to mash potato (add a laughing cow triangle = delicious!) or slice it up and grill as large cauliflower steaks which I saw as an idea on a recent blog. It is also a great carrier of flavour so try adding different herbs and spices in whatever way you decide to cook it and make it tasty!

Food should not be boring!!!

In this recipe I guess you could say I am using it as an alternative carb source to rice or cous cous; so if you are not concerned with calories or you have carbs to use up then they could be interchanged and used instead! I have also reduced the fat content of the meal by using low fat feta cheese, but once again use whatever you have available to you; just know that the calories and macros for the meal will be different.
rainbow_clip_art_19791Ingredients
200g Cauliflower
30g Pomegranate seeds
40g Low fat feta cheese in small chunks
2 Spring Onions
50g Sugar Snap Peas
Half a red Chilli
50g Babycorn
50g Broccoli
50g Plum Tomatos
30g Carrot – made into ribbons using a speed peeler
50g chopped Romaine Lettuce
Salt and Pepper
1 tsp Ready Chopped Garlic
1 tsp Sundried Tomato Paste
1 cal cooking spray
Few leaves of fresh Mint
Few leaves of fresh Basil

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rainbow_clip_art_19791Method

I like to prepare all my ingredients so that they are ready to go, as once in the pan this dish will literally take a couple of minutes to bring together:

If you haven’t bought ready made cauliflower rice like I did (#lazychef) then chop into florets and put into a blender and blitz until resembles grains of rice, wont take long at all.

Chop the babycorn, broccoli and sugarsnap peas into bitesize pieces, then I use a metal colander over a pan of boiling water with a lid and steam for a couple of minutes. You don’t want to overcook as you still want the vegetables to be crunchy!

Chop the spring onions and chilli into small pieces, then add to a big pan with some one cal cooking spray and the ready chopped garlic. Give it a stir about and then add in the plum tomatos, cook for a couple of minutes and then add in the cauliflower and sundried tomato paste.

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Take the steamed vegetables off the heat and add to the main pan and stir, along with the ribbons of carrot.

Add the small chunks of feta, as well as the pomegranate seeds and chopped lettuce and then take off the heat.

Season to taste with salt and pepper, I like a lot of black pepper! Then finally stir through some of the fresh herbs.

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You can serve this dish straight away warm, or cold later on in the day! It would be a great idea to make double the portion and put half into a tupperware box for lunch the next day!

Calories: 222
Protein: 17g
Carbs: 27g
Fat: 6g

Give this one a go and let me know how you get on!

Love Abi xxx

#trainwithabs

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