As the year gets into full swing and we start the familiar, fast-paced juggling act of this thing called life, it’s often home-cooked meals that nourish and delight that fall off the chariot… but not this year!
2019 is the year of intentional weekly meal planning. Fewer ingredients, more plant-based meals, maximum flavour. Easy meals that I enjoy cooking and savouring after a busy day. Who’s with me?
To kick off, we loved this recipe for a delicious Chickpea, Cauliflower & Harissa Salad.
Wishing you a year of culinary adventure, radiant health and a little wealth 😉
You will need
350 g cauliflower florets
100 ml olive oil
1 tsp cumin seeds
1/2 jar Pesto Princess Harissa Paste
1 can chickpeas, drained
250 g cherry tomatoes
A generous handful of watercress
1 large lemon, cut into wedges
Black pepper and sea salt to taste
1. Preheat the oven to 180°C.
2. In a large oven-proof dish, toss the cauliflower florets with olive oil, cumin seeds, salt and pepper. Roast for about 10 minutes until the cauliflower is tender.
3. Toss the chickpeas and cherry tomatoes in a glug of olive oil and mix in the Pesto Princess Harissa Paste. Place on the same tray as the tender caulifower and roast for another 10 minutes.
3. Serve on a bed of fresh watercress with a generous squeeze of lemon.
Food styling and photography by Michelle Parkin.
Food Assistant: Bianca Strydom