SPRING Salads

Nothing screams ‘spring’ like fresh and vibrant salads. Nilla Tomkins from VanillaFood shares one of her favourites from VanillaFood: The Cookbook

“This bright yellow salad is one of my favourites,” Nilla says in her stunning vegetarian cookbook. “Eat it for lunch or serve it as a side dish at a dinner party.”

Nilla’s knack for wholesome and real food that tastes as good as it looks is just one of the reasons that VanillaFood is a must-do foodie destination. Her passion for fresh, organic and vegetarian food that is as good for your body as it is for the planet, proves that to eat well is to be well.

BUY VanillaFood The Cookbook at www.vanillafood.com.au

Catch the details of our monthly pop-up specials on

We’re here for your daily coffee, breakfast or lunch from the cafe or catering for your event we will make it unforgettable.

179 Nicklin Way, Warana | Open 7 Days

Monday-Saturday 5.30am-12pm | Sunday 6.30am - 12pm 0401 561 800 | www.jimmyscateringandcafe.com.au

Turmeric Roasted Cauliflower Salad

Ingredients:

• 1/2 head cauliflower, trimmed and broken into florets

• 2 tablespoons ground turmeric

• 2 tablespoons olive oil

• 1 bunch coriander, picked and washed

• 1 cup cooked chickpeas

• Seeds of 1/2 pomegranate

• 1/3 cup activated almonds, roughly chopped

• 1 cup baby spinach

• 10 quarters of Pickled Radish

• 1/2 cup coconut yoghurt (or natural yoghurt)

• Juice of 1/2 a lime

Method:

1. Preheat oven to 180°C. Line a baking tray with baking paper.

2. Place cauliflower in a bowl with the turmeric and olive oil. Season to taste and toss to combine. Scatter onto the oven tray and place in oven for 20 minutes or until golden and tender and starting to char at the edges. Set aside to cool.

3. Gently combine coriander, chickpeas, pomegranate, activated almonds and baby spinach in a large bowl.

4. On a salad platter layer the cauliflower, salad mix and dollops of yoghurt.

5. Season with lime juice to taste and serve.