Roasted cauliflower salad
Ingredients
For
6
personnes
- 1 small cauliflower
- 1 aubergine
- 1 tin of chickpeas (265g drained)
- 2 teaspoons of cumin
- 1 teaspoon of thyme
- 200g bulgur wheat
- 3 sprigs of mint
- 1 bunch of flat-leaf parsley
- 50g of raisins
- 50g of walnuts
- 1 pomegranate (optional)
- 6 tablespoons of full-flavoured olive oil
- 1 untreated lemon
- Salt, pepper
Tip
Annelyse’s tip: for an even more satisfying packed lunch, add a little crumbled cheese (feta, goat’s cheese, etc.) to your roasted cauliflower salad.
Instructions
- Preheat the oven to 240°C.
- Prepare the roasted cauliflower salad: Cut the aubergine into chips and the cauliflower into thick slices. Place them in a large salad bowl with the drained chickpeas and add 2 tablespoons of olive oil, the cumin, the thyme and 1 teaspoon of salt. Mix together and spread out on a baking tray. Bake for about 30 minutes, stirring once or twice.
- Meanwhile, cook the bulgur wheat according to the instructions on the packet. Drain and mix with the chopped herbs, raisins and roughly chopped walnuts. Add the lemon zest and juice and the remaining olive oil. Mix together, then season with salt and pepper.
- Mix with the roasted vegetables, divide between the lunch boxes and sprinkle with pomegranate seeds.
Tip
Annelyse’s tip: for an even more satisfying packed lunch, add a little crumbled cheese (feta, goat’s cheese, etc.) to your roasted cauliflower salad.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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