Recipes

Ingredients

• 1 head of cauliflower
• 3 tbsp coconut oil
• 1,5 teaspoon ground cumin
• 1,5 teaspoon curry powder
• 75 g mixed salad
• 350 chick peas (cooked)
• Handful cherry tomatoes
• Handful Bella olives
• Handful walnuts
• 1 avocado
• 2 tbsp olive oil extra virgin
• Sea salt

Preparation

1. Preheat oven to 200 degrees Celsius.
2. Line a baking sheet with parchment paper.
3. In a large bowl mix melted coconut oil, spices and 2 tbsp. 
4. Add cauliflower and stir until all the florets are coated.
5. Spread the cauliflower onto the prepared baking sheet 
6. Bake for 20-25 minutes.
7. Rinse chickpeas using a strainer.
8. Rinse cherry tomatoes and cut in halves. 
9. Slice the avocado in 2 halves, in squares and spoon out it’s skin 
10. Combine lettuce, chick peas, tomatoes, olives, avocado and walnuts. 
11. Add olive oil and sea salt to taste. 
12. Let cauliflower cool down and mix with the rest of the salad. 

Dinner