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1/4 cauliflower, chop into bite size
6 kale leaves, washed & finely shredded
½ medium sweet potato, thinly sliced & roasted
½ cup parsley, roughly chopped
¼ cup pomegranate seeds
¼ cups almonds, roasted & roughly chopped
salt & pepper, to taste
1 lemon, juice & zest
2 ½ tablespoons extra virgin olive oil
1 tablespoon honey
In a large bowl place all the ingredients, lightly toss to combine. Place dressing ingredients in a screw top jar & shake well, pour over salad. Season to taste & enjoy.
Notes: The ingredient quantities can be easily adjusted to suit individual taste.
The salad can be prepared well in advanced and
dressed just before eating.
RECIPE AND PHOTOGRAPH COURTESY OF THE AMAZING CLARE FLYNN