Ingredients
- 400 g pumpkin cubes
- 1 red onion
- 1 cauliflower
- 20 g pomegranate seeds
- 5 sun dried tomatoes (cut in small pieces)
- 8 dried apricots (in halves)
- 2 sprigs of parsley, chopped
- juice of 1 lime
- 2 tbsp of toasted almonds (slivered)
- extra vierge olive oil
- salt and pepper
Author of this recipe
Using cauliflower rice instead of regular rice is a good way to reduce your carbohydrate intake. This sweet-and-sour salad is a tasty treat at any time of the year, and it can even hold its own as part of a festive dinner, with grilled pumpkin, slivered almonds and pomegranate seeds.
Preparation
- Preheat the oven to 180 degrees.
- Cut the pumkin in small chunks, chop the onion and mix both with 1 tablespoon of olive oil.
- Cover a baking tray with a baking sheet and grill the pumkin and onion for 30 minutes.
- If using a food processor, cut cauliflower into small pieces and use the grater attachment to grate the cauliflower into rice.
- Mix the pumpkin, onion, parsley, apricots and dried tomatoes in a salad bowl.
- Next add the cauliflower rice, pomegranate seeds, lime juice, 2 tablespoons of olive oil and bring to taste with salt and pepper.
- Serve with the toasted almonds.
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