With only socks on and shoes in it’s hand, December has really snuck up on us i.e. so quietly that none of us heard December coming, it really is time to panic piglets. In less than three weeks we’ll all be sitting around our respective Christmas tables with a paper hat stuck to our sweaty forehead. A few flies will be buzzing overhead, everyone will be staring dazedly at the potatoes wondering if they could fit one more in, whilst this fine swine tries to undo the top button of it’s pants without being spotted.
This time of year therefore cues the moment where everyone who you haven’t seen for months insists on catching up before Christmas (the magical date in which everyone must have seen everyone) and thus you will have parties and dinner parties coming out of your ears in the next few weeks.
Don’t panic fine swine, This Little Pig has just the salad to win friends and alienate bad family members. It’s crunchy, nutty, sweet, moreish and well look; this swine wasn’t expecting much from the pantry clean out but then it literally sat there saying, “oh wow.” So there you have it. This salad is the go to Christmas salad with reds and greens for festivity and just enough uniqueness to really stand out from the green salad crowd. So roll up your polyester Christmas jumper and tuck into this easy and delightful number that really will impress the pants off you. Oink.
Roasted Cauliflower, Pomegranate & Lentil salad.
Feeds: 2 Hungry Piglets (as a main) or 4 (as a side salad).
Prep Time: 20 Mins. Roasting Time: 20 Mins.
1 x Pomegranate
1 x Bunch of Beetroot greens (or 100g of rocket will do)
1 x Cauliflower Head (we certainly don’t want it’s bottom)
1 x Lemon
1 x Small red Onion
1 x Lentil Tin
½ x Cup Roasted Almonds
½ x Cup Cranberries
Dressing of Christmas Champions:
1 x Tsp Honey
2 x Tbs Tahini
1 x Tbs Olive Oil
Cauliflower Marination Station:
¼ x Tsp Cinnamon
¼ x Tsp Cumin Ground
¼ x Tsp Paprika
¼ x Tsp Ginger
3 x Tbs Olive Oil
Method of Christmas Salad Champions:
- Preheat your oven to 250 degrees.
- If you haven’t had the presence of mind to buy roasted almond, shame on you piglet. Just kidding. Scatter your almonds in a tray and pop in the oven for around 10 mins until they turn a dark golden brown. If you did buy them roasted, just smile smugly out the window for a minute.
- Cut your cauliflower into very small trees and place them in a bowl. Pour over your ginger, cinnamon, cumin and paprika (¼ Tsp each) and your olive oil (3 Tbs) and massage it all over your cauliflower so it has a nice colour.
- Now scatter your cauliflower over a tray and pop in the oven for around 10-20 mins or until the cauliflower is a rich golden colour and softened.
- Chop your lemon into quarters.
- Chop your beetroot leaves into small bite sized chunks.
- Very finely slice your onion (you may only need half of him as he can be quite robust – a little like This Little Pig).
- Roughly dice your roasted almonds.
- Drain your lovely lentils and give them a rinse.
- Now for your pomegranate (this is the worst bit of the whole adventure). Cut your pomegranate in half – around his middle, not long ways.
- Pop on a dark coloured apron – trust on this one piglet – and then take one of your pomegranate halves in your hand, hold right down low over a small bowl and gently squeeze and massage until all the little gems start falling out. You may need to pry some out with your fingers too – we’re sure there’s more effective ways on YouTube but this is what This Little Pig does with rather good results. You don’t want the white pithy stuff; you just want the beautiful gems and the juice. Discard the skin once you’ve made a good go of it.
- In a small bowl mix together your tahini (2 Tbs), olive oil (1 Tbs), honey (1 Tsp), your pomegranate juice and a good squeeze of around half a lemon (to your taste), mix well.
- On a lovely looking platter, lay out your chopped beetroot leaves, scatter over your lentils and then scatter over your roasted cauliflower. Scatter over your red onion, almonds, cranberries and pomegranate seeds and then drizzle over your glorious tahini dressing. Serve with a light serenade of “Santa’s coming to town”.
- That my friend is Christmas magic on a plate. Now tuck in. Oink.