Hey there guys & girls!
For this last post of the year I wanted to gift you with a special recipe. I know you will love this spicy, tangy & sweet salad that I developed recently. But before I get to that I just wanted to give a final wrap up of 2015. (If you want the recipe & YouTube link now, just scroll down to the bottom of this post).
So, that’s pretty much it, I guess. Yep, we are coming into the last week of 2015!
And what a wonderful 2015 it has been!
For me it has recorded the beginning of new adventures and served up some great new opportunities.
The most wonderful thing is though, this year I have come to some eye opening life affirmations.
When I started my teaching career (some 15 years ago) I had big goals. Goals, which I believe, with hard work I managed to achieve. I wanted to be the best teacher I can be, to secure more responsibilities, leadership roles & a good salary. I achieved all that and more and when I did I really was convinced that I was at the pinnacle of success.
I had made it … or so I thought.
When I decided to take a break from teaching in 2012 to pursue photography, I often wondered if I had made the right decision. I had a successful career and I gave it all up, was I crazy?
Well, this year, for the first time, I realised I wasn’t crazy at all. I know I made the right decision. I know I did because I have come to the understanding that a fancy title & good salary don’t make you successful. These things are and can be great, don’t get me wrong, but what are they if you are not happy & if you are not doing what you love.
I love what I’m doing at the moment. And I’m really looking forward to the New Year to see where else this venture will take me.
I am so grateful that you all continue to join me on this journey. Your support has been wonderful since taking The Lebanese Plate to Instagram, here on this blog and now to YouTube. Without it, this really would not have been possible!
So thank you all so much!
I wish you and your families a joyful & peaceful holiday season filled with love, health and happiness! Have a Merry Christmas & a Happy New Year!
Roasted Cauliflower & Pomegranate Salad
If I were to list my favourite to least favourite vegetables, cauliflower would have certainly come very close to the bottom of that list.
Growing up my Mum cooked with cauliflower often and it was usually fried. I never really enjoyed it, to be honest. I found it boring and then frying it really didn’t do it any favours. For years I had it on my ‘no go veggies’ list (i.e. vegetables that I just would not go near – mushroom, eggplant & cauliflower are just a few examples).
Over the last couple of years, though, as part of my new ‘foodie’ ventures, I have been really trying to give my ‘no go veggies’ another go by attempting to cook them in different ways.
I’m still not so keen on frying cauliflower but I started experimenting with roasting them, which I’m loving at the moment. From there, I decided to take this roasted cauliflower on a trip to my salad bowl and boy was it good! After a bit of tweaking, I am really happy with this recipe that beautifully combines some lemony, spicy sweetness.
The written recipe is below, but here is a link to my video recipe…
What you’ll need:
1 head cauliflower
1/2 red capsicum
1 cup flat leaf parsley
1 tablespoon mint leaves
Seeds from 1/2 pomegranate
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 tablespoons extra virgin olive oil (plus extra for serving)
1 lemon (juice & zest)
1/2 teaspoons salt (or to taste)
- Preheat oven to 200ºC
- Cut up cauliflower into florets, rinse and leave to dry.
- Once dry, place florets in roasting tray. Sprinkle over cumin, coriander seeds, salt and drizzle with olive oil. Toss florets so they are evenly coated and spread out so they are not overlapping in roasting tray.
- Place in oven to roast for 20 minutes (turning once half way through)
- In the meantime, coarsely chop parsley & mint. Dice up capsicum into 1 cm cubes, zest & juice one lemon & deseed 1/2 a pomegranate. Set all these aside.
- Remove cauliflower florets from oven and set aside to cool slightly.
- Place florets in a serving dish. Add all ingredients to this dish, including lemon juice & zest.
- Drizzle with some more extra virgin olive oil before serving.
Serve salad alone for a light vegetarian lunch or as a side for a main meal.