This cauliflower salad will be of great help to getting your daily greens in one go! It's made by pulsing raw cauliflower and fresh greens in a food processor until crumbly.
Nut Day Vegan cauliflower salad, Giant cous cous, Roasted chesnuts
1 pinch of saffron
1/2 tsp smoked paprika
1 red onion, thinly sliced
200g giant couscous
1/2 lemon, juice only
30g flat leaf parsley
4 pitted dates
70g of olives
60g cooked chestnuts
20g pine nuts
Heat the oven to200C/fan 180C/gas 6. Put the cauliflower in an ovenproof dish or tin, add the smoked paprika, some seasoning and 2 tbsp oil, and toss together.
Roast for 20-25minutes until tender. Tip onto a plate and cool.
Meanwhile, cook the giant couscous. Place it into a large bowl with the saffron and pour over220ml of boiling salted water, cling film over the bowl and mix shake the bowl every couple of minutes to make sure there are no lumps.
Add the roasted cauliflower, lemon juice, small dices red onion, quartered dates, olives and some seasoning, and toss together.
Add the herbs and toss again.
Scatter over thepine nuts and drizzle with a little extra lemon juice and extra virgin olive oil.