Roasted Cauliflower & Pistachio Salad

I'm really into cauliflower at the moment, in veggie curries & soups and like this roasted, dressed and served as a salad. It's a cheap and often overlooked vegetable, usually only eaten when covered in heavy, creamy sauces. Not that there is no place for cauliflower cheese but it's nice to have a bit of variety. It's a wet and windy end of March day as I write this so these photos which were taken on a much sunnier evening in my kitchen, are brightening my day and in particular those jewel like pomegranate seeds...

Ingredients:

• 1 small head cauliflower, broken into florets
• 2 tbsp olive oil
• 2 tsp cumin
• 1 pinch red chilli flakes
• Salt and black pepper
• 75g pistachio nuts
• 1/2 pomegranate, seeds
• Handful dill, chopped

Dressing

• 40ml olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp pomegranate molasses
• 1/2 lemon, juiced
• 2 tsp honey

Method:

1. Preheat oven to 190ºC/375ºF/Gas 5.

2. Toss the cauliflower florets in a bowl with the olive oil, cumin and red chilli flakes, salt and black pepper.

3. Tip the mix onto a baking sheet and place into the oven to roast for about 25-30 minutes or until golden with slightly crispy edges. Leave to cool slightly, then mix through the pistachio nuts and pomegranate seeds.

4. To prepare the dressing, whisk together the olive oil, apple cider vinegar, pomegranate molasses, lemon juice and honey. Pour over enough dressing to coat all of the cauliflower florets and serve.

Rye Pumpernickel Avocado Toast

Avocado toast has really been having a moment over the past year or so, from Pinterest pictures to brunch menu's. It's really quick and easy to throw together and contains lots of good fats stemming from the avocado. The radish sprouts used in this version also provide some extra nutrients, including Vitamin C & B Vitamins. Feel free to mix up the toppings, adding anything that tickles your fancy. This is something I have regularly for lunch, if you're making ahead to take in your lunch-box just make sure to use plenty of lemon juice over the avocado to stop them from discolouring.

Serves 1 

Ingredients: 

• 1 avocado, peeled and de-stoned
• 1/2 lemon, juiced
• Pinch of chilli flakes
• Handful of fresh coriander, chopped
• 3 radishes, sliced
• 1 spring onion, sliced
• Handful of radish sprouts
• 1 slice rye pumpernickel bread, cut in half and toasted
• Sea-salt and black pepper, to taste
• Drizzle of olive oil

Method:

1. Mash the avocado and mix through the chilli flakes and coriander.
2. Spread the mashed avocado over the toasted pumpernickel bread.
3. Scatter over the radish, spring onions and radish sprouts.
4. Drizzle with a little olive oil and season with sea-salt and black pepper to taste.

Mini Asparagus & Herb Frittatas

These mini frittatas make the most of the local asparagus season. They are perfect for breakfast and lunches on the go. Serve them with a simple green salad for a tasty and nourishing meal.

Serves 6 (individual frittata per person)

Ingredients:

• 1 small onion, diced
• 1 garlic clove, minced
• 6 asparagus spears
• Extra-virgin olive oil, for frying
• 4 free-range eggs
• 8 tbsp natural yoghurt
• 1 handful fresh mint, chopped
• 1 handful flat-leaf parsley, chopped
• Sea-salt & black pepper, to taste

Method:

1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and line a 6-hole muffin tray with small squares of baking paper. 
2. Heat the olive oil in a frying pan, add the onion and garlic and fry for a minute.
3. Chop the asparagus stalks, leaving the tips to top the frittatas. Add the asparagus to the frying pan with the onion and garlic. Continue frying until the asparagus has softened. Set aside to cool.
4. Whisk together the eggs and natural yoghurt. Add the chopped herbs and season to taste.
5. Once the fried mix has cooled tip it into the egg mix and stir well to distribute the vegetables and herbs.
6. Pour the mix into the prepared cases, transfer to the oven and bake for about 25 minutes or until lightly golden and cooked through.