Description
An autumnal Roasted Cauliflower and Grape Spelt Salad packed with charred cauliflower florets, juicy red berry grapes, plenty of toasted nuts and seeds, and a zippy two-vinegar dressing, perfect for packed lunches and entertaining.
Ingredients
Scale
For the Spelt Salad
- 250g cauliflower florets
- 1 tbsp extra virgin olive oil
- 1/4 tsp garlic powder
- sea salt
- 100g quick cook spelt
- 3 tbsp raw cashews
- 2 tbsp pine nuts
- 1 tbsp pumpkin seeds
- 1/2 tbsp white sesame seed
- handful flat leaf parsley
- 100g BOOMBITES Red Berry Grapes
For the Miso Maple Dressing
- 1/2 tbsp maple syrup
- 1/2 tbsp extra virgin olive oil
- 1/2 tbsp white miso paste
- 1/2 tbsp red wine vinegar
- 1/2 tbsp rice wine vinegar
Instructions
- Pre-heat the oven to 200C and line a medium baking tray with baking parchment. Toss the cauliflower with the olive oil, garlic powder and a generous amount of salt, and once the oven is hot, roast for 20-30 minutes, tossing halfway, until lovely and charred.
- Meanwhile, cook the spelt as-per the packets instructions; this usually takes around 12 minutes. Drain it really well when it is done, and leave it to stand whilst you get on with everything else. Soggy spelt will mean a soggy salad!
- Toast the nuts and seeds over a medium heat in a small frying pan. Do each one individually, so nothing burns. Don’t worry, this won’t even take you 5 minutes. Once you’ve done the cashews, roughly chop them.
- In a small bowl, whisk together the dressing ingredients.
- Slice the grapes in half, and roughly chop the parsley.
- Combine the cooked cauliflower, spelt, nuts, seeds, and grapes. Add the dressing and parsley, stir well, and add more salt to taste.
Notes
This salad is at it’s best best kept for up to 3 days in the fridge, but is still rather tasty (just will have a little less crunch from the nuts, seeds and cauliflower) up to 5.