CAULIFLOWER, ALMOND & PINE NUT SALAD
350g cauliflower, cut into small florets
150g broccoli florets
110g pack LUCKY SLIVERED ALMONDS
50g pack LUCKY TOASTED PINE NUTS
Large handful parsley, roughly chopped
50g pomegranate arils
1 tablespoon orange juice
1 tablespoon olive oil
1. Preheat oven to 200°C fan forced. Place the cauliflower onto a baking paper lined oven tray. Drizzle with a little olive oil and roast for 20 minutes or until slightly golden.
2. Blanch broccoli in boiling water and cool immediately in cold water.
3. Toast slivered almonds in a pan over a low heat for 3 – 4 minutes until golden brown. Remove from heat and combine with pine nuts.
4. Toss to combine cauliflower, broccoli, almonds, pine nuts, parsley, pomegranate arils, orange juice and olive oil.