Winter Pesto Salad

Warm Salad M

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

  1. 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.
  2. Meanwhile put the cherry tomatoes, olives, spinach/rocket and pesto in a large bowl and combine until the pesto has coated everything.
  3. When the cauliflower is ready, add to the bowl and toss again.
  4. Taste for seasoning and then serve warm.

Helen x

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