Recipes
Date posted: 13/05/2022
Ingredients
| Cauliflower trimmed | 1 |
| Chick peas in water | 200g |
| Red peppers | 200g |
| Yellow peppers | 200g |
| Harissa paste | 45g |
| Pure olive oil | 50ml |
| Sea salt | 5g |
| Whole black peppercorn | 0.2g |
| Wholegrain rice | 300g |
| 3 colour quinoa | 350g |
| Vegan Greek feta cheese | 200g |
| Cress micro red chard | 15g |
| Coriander | 15g |
| Spring onion trimmed | 1 bun |
| Lemons | 1 |
| Pumpkin seeds | 50g |
| (Butterbean dressing) butter beans | 1200g |
| (Butterbean dressing) garlic prepacked | 20g |
| (Butterbean dressing) Lemons | 8 |
| (Butterbean dressing) sea salt | 16g |
| (Butterbean dressing) extra virgin olive oil | 400ml |
Method
- Prepare cauliflower into 4 steaks , dice the peppers into 25-30 m chunks, cook the grains and chill. toast the pumpkin seeds , pre make the dressing , Make cous cous out of the remainder of the cauliflower and quickly blanch.
- Arrange the cauliflower steaks onto a tray and brush with Harissa and a small amount of oil , then roast until tender. Mix the chick peas, peppers, harissa, oil, salt and freshly ground black pepper together and roast until tender and charred slightly. Allow to cool slightly.
- Mix together the grains and tumble in the vegetable mix then add sliced spring onions , fresh lemon juice and the Scheese Vegan Style Feta , tumble together again and add fresh chopped coriander and serve drizzled with the butterbean dressing , fresh picked coriander, red chard, toasted pumpkin seeds. Finish with lemon wedges and the cauliflower steak.