Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]

Instagram Slider

No images found!
Try some other hashtag or username

Pumpkin, sorrel, goat cheese, herb and cauliflower salad

Loving the start of Spring for the warm weather (already!) and throwing salads like these to team with bread for dinner. Best yet you can eat the next day and maybe it’s even better then too!

PUMPKIN SORREL GOAT CHEESE HERB AND CAULIFLOWER SALAD 

Serves 4 as a side or 2 as a main

Gluten free : Vegetarian / Vegan option

1/4 jap or kent pumpkin cut into chunks

1/2 medium head cauliflower cut into florets

3-4 tablespoons extra virgin olive oil

1 punnet cherry tomatoes, quartered

3 tablespoons finely chopped mint leaves

3 tablespoons finely chopped parsley leaves and stalks

3 tablespoons finely chopped bitter greens such as sorrel, radicchio or rocket

1/2 cup walnuts, roughly chopped

80g goat cheese (optional can omit for vegan)

maple syrup and lemon juice to dress

sea salt and black pepper

Heat oven to 200 and line a large baking tray with greaseproof paper, arrange cauliflower and pumpkin over the tray drizzle with extra virgin olive oil, toss to coat and place in oven to cook for 30 minutes. Once veggies are cooked either use warm in the salad (great for cooler days) or allow to cool completely then toss with tomatoes, mint, parsley, bitter greens and walnuts. Arrange onto a serving platter, crumble goat cheese over the top (or omit for vegan option), give it a good squeeze of lemon and a drizzle of maple if you feel like it (it is added sweetener of course but you don’t need a lot – 1 or 2 teaspoons is adequate), season with sea salt and black pepper and serve.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

No Comments

Post a Comment