Roasted Cauliflower Salad with Tahini Dressing

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Roasted Cauliflower Salad with Tahini Dressing
this is a great light lunch - roasting cauliflower really enriches the flavour especially when tossed with spices. The tahini dressing is rich and creamy and a perfect accompaniment to this dish. Tahini is a good source of healthy fats, calcium, iron, zinc, copper and selenium.
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Roasted Cauliflower
Salad
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Roasted Cauliflower
Salad
Instructions
  1. Preheat oven to 200C
  2. In a large bowl toss the florets with the olive oil, spices, salt and pepper until coated.
  3. Place cauliflower into an oven proof dish and place in oven and cook for approx 40 minutes stirring occasionally.
  4. Meanwhile make the tahini sauce - simply mix all the ingredients together and season to taste - if too thick then add extra water.
  5. serve the cauliflower with the salad and tahini dressing.

Gram Flour Spicy Pancakes

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Gram Flour Spicy Pancakes
This is a quick, easy and delicious lunch to make. Gram flour is gluten free and makes great savoury pancakes.
Prep Time 25 Mins
Cook Time 20 Mins
Servings
People
Prep Time 25 Mins
Cook Time 20 Mins
Servings
People
Instructions
  1. Mix pancake ingredients together in a bowl and set aside.
  2. For the curry, melt the oil in a frying pan and add the vegetables and cook for 15 mins until soft. Add spices, passata, and coconut cream, stir and cook for 5 mins.
  3. Whilst curry is cooking, fry the pancakes in a separate frying pan. Make 4 separate pancakes.
  4. Place the pancakes on 4 separate plates and divide the curry mixture on top or to the side. Add the toppings to each pancake and serve.

Chocolate Mousse With Raspberry Compote

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Chocolate Mousse With Raspberry Compote
This recipe combines 2 desserts that are already in this dessert section - tofu chocolate mousse and berry Compote. Additionally, there is also a layer of coconut yoghurt and its topped with flaked almonds. This dessert is vegan, dairy free and gluten free.
Prep Time 35 mins
Servings
people
Ingredients
Raspberry Compote
Chocolate Mousse
Coconut layer
Prep Time 35 mins
Servings
people
Ingredients
Raspberry Compote
Chocolate Mousse
Coconut layer
Instructions
chocolate mousse
  1. Melt vegan chocolate and coconut oil
  2. Place tofu and xylitol in food processor and then pour in melted chocolate and blend until smooth.
  3. Spoon chocolate mousse into each of the glass dishes. Place in fridge and allow to cool for 30 mins.
Coconut layer
  1. Mix the yoghurt and maple syrup/honey together and then spoon on top of the cholate mousse.
Raspberry Compote
  1. Tip fruit into saucepan and add all other ingredients.
  2. Bring to the boil and simmer for 3-5 mins, Allow to cool.
  3. When cool, spoon on top of the coconut layer. Then sprinkle over almond slices to garnish. Serve

Tandoori Salmon



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Tandoori Salmon

Prep Time 15 minutes
Cook Time 20 minutes

Servings
people


Ingredients

Prep Time 15 minutes
Cook Time 20 minutes

Servings
people


Ingredients


Instructions
  1. Prepare salmon, remove skin and cut into chunks

  2. In a bowl, mix all the tandoori ingredients together, apart from the lemon and fresh coriander

  3. Add the fish to the tandoori mix and allow to marinate for at least 30-40 minutes

  4. Thread the salmon on skewers

  5. Place skewers on an oiled oven tray and bake in oven for 20-25 mins on 180C

  6. Serve with fresh coriander and fresh lemon

  7. These salmon skewers are good with a side of brown rice, green vegetables like broccali or a salad