Ingredients
- Greens fresh frozen cauliflower rice 1kg
- Chickpeas 300g
- Lime juice 1
- Almonds, chopped and roasted 4 tbsp
- 2 pomegranates Seeds of
- Sundried tomatoes, chopped 12
- Black pepper, salt, ras-el-hanout spice mix to season
- Olive oil 6 tbsp
- Mint chopped (and some leaves for decoration)
- Coriander, chopped to garnish
Method
- Heat the oil in a large pan and stir-fry the frozen cauliflower for 5 to 8 minutes.
- Add the chickpeas and continue to stir for 2 minutes.
- Remove from heat, and season with pepper, salt and ras-el-hanout spice mix.
- Add the sundried tomatoes, the pomegranate seeds and the roasted almonds.
- Mix 6 spoons of olive oil with the lime juice and finish with the herbs to taste.
- Can be served as a salad, or as side dish.
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