Cauliflower rice and broccoli salad

A super easy salad which tastes delicious. A good source of fibre as well as protein and high in vitamins, especially Vitamin C and A.

Serves 2

 

Ingredients:

300 g of cauliflower rice

1 onion, finely chopped

2 garlic cloves, crushed with a side of the knife

1 tsp coconut oil

½ 400 g tin of cooked cannellini beans

200 g broccoli florets

2 tsp toasted sunflower seeds

2 tbsp chopped parsley

Sea salt and pepper

Method:

  • Bring a pan of water to the boil and cook the broccoli for 3-4 minutes and then refresh in cold running water (blanch & refresh).
  • Heat 1 teaspoon of coconut oil in a pan and once melted add the onion and fry gently for approximately 5-10 minutes, remove from the heat, stir in the garlic and set aside.
  • In the same pan dry fry the cauliflower rice for 3-4 minutes stirring all the time until lightly cooked. Set aside to cool down.
  • Transfer to a bowl, add the beans, broccoli, sunflower seeds and parsley and season with salt and pepper.
  • To serve, spoon into salad bowls and enjoy.

* Keep in the fridge and use within 4-5 days.

** Crush the garlic rather than chop it to activate the enzyme allicin (the active ingredient in garlic).