This lunch is ridiculously easy to prepare, once the cauliflower is in the oven, you can pretty much walk away for 20 minutes and come back to a gorgeous, warm, flavour packed salad. Making a little time to create a tasty, nourishing lunch for yourself is high up on the self care scale so prioritise yourself, have a go and let me know what you think!
Winter Pesto Salad
Serves 2 hungry people as a main or 4 as a side
1 cauliflower, broken up into small florets
150g spinach or rocket
150g cherry tomatoes, halved or quartered
160g halkidiki olives (or your favourite olive)
2 tbsp pesto, preferably homemade
1 tbsp coconut or olive oil
- Preheat your oven to gas mark 6/180 degrees. Spread the cauliflower florets evenly out over a baking tray with the oil and bake until tender and starting to turn golden – approx 20 – 25 minutes. For an even colour, turn the florets halfway through baking.
- Meanwhile put the cherry tomatoes, olives, spinach/rocket and pesto in a large bowl and combine until the pesto has coated everything.
- When the cauliflower is ready, add to the bowl and toss again.
- Taste for seasoning and then serve warm.