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Cauliflower & Avocado Salad with a Dill & Lemon Dressing



Serves 4 

200g kale

1 cauliflower, cut up

1 tin/bag lupins or chickpeas, fried

2 avocado, cut into cubes

50g pumpkin seeds

150g pomegranate seeds

olive et al lemon & dill dressing

salt & pepper 

1. Preheat your oven to 180C/Fan. Cut up the cauliflower, cover in olive oil, salt & pepper and place on a baking tray with baking paper and roast for 30 minutes.

2. On a medium-high heat, place your kale in a saucepan with a little bit of water and soften it. Remove it from the pan. and add your pumpkin seeds. Fry these off until they start to crackle and pop.

3. Fry off your lupins or chickpeas with some olive oil, salt & pepper. Cut up your avocado into cubes.

4. Once the cauliflower is cooked. Place your kale, cauliflower, lupins/chickpeas, avocado, pumpkin seeds and pomegranate seeds into the salad bowl. Top it with the olive et al lemon & dill dressing and season to taste.

Allergens: Seeds. 

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