This is a great recipe for supporting your liver and hormonal health. It's packed with cruciferous and bitter vegetables, healthy fats, protein and detoxifying herbs and spices.
It's very easy to make, it works well as a weekday lunch or dinner, it goes well with quinoa and can also be a lovely side dish.
This recipe has a lovely middle eastern flavour with the warming spices, roasted nuts and creamy sauce. It's a great dish to eat outside on a lovely spring evening!
Make a large portion and keep some for lunch or dinner the next day.
Ingredients: 1 medium cauliflower 1 medium broccoli 225g pack of halloumi Handful (30g) cashew nuts 1/2 tsp cumin 1/2 tsp chilli powder 1/2 tsp ground coriander 1/4 tsp cinnamon 1/4 tsp ginger 2 garlic cloves chopped Olive oil 1-2 tbsp lemon juice 50g of rocket Sprinkle of coriander Sauce: 2 tbsp tahini 1 tbsp apple cider vinegar 1 tbsp honey 3 tbsp water Makes enough for 2 mains or side dish for 4
Method: Preheat the oven to 180ºC. Cut the cauliflower and broccoli into small florets. Add to a bowl with spices, garlic, salt and pepper and a drizzle of olive oil, mix until vegetables are evenly covered in the spices. Add to a baking tray and put in the oven for 20 minutes.
While the vegetables are cooking chop halloumi into chunks. After 20 minutes remove the vegetables and add the halloumi and cashew nuts to the tray, toss everything and put back in the oven for another 10 minutes.
Make the sauce by mixing the tahini, apple cider vinegar and honey together and slowly add water until you have a smooth sauce, you may need more or less than 3tbsp of water.
Remove the tray from the oven, the vegetables, halloumi and cashews should be golden brown. drizzle with a little lemon juice.
Add the rocket to a plate and top with the vegetable mixture and sauce and a sprinkle of coriander and enjoy!
This recipe is gluten free, to make it dairy free leave out the halloumi
For vegan's replace the honey with maple syrup and remove the halloumi
Contains nuts
Comentários