This recipe was originally featured on Vegan Miam in 2012, part of a series with recipes for a lighter, healthier menu, to be part of a detox. I thought I add them, though the photo is not the best and my recipe writing skills have come a long way since 2012!
The almond chermoula and the steamed cauliflower work really well together. If you watch your fat intake, use the chermoula sparingly.
Serves: 1
Ingredients – Salad
• ½ bag of Rocket leaves
• 3 pcs radishes, thinly sliced
• 6 pcs cherry tomatoes
• 1/4 sliced red onion
• Cauliflower to steam in any quantity that you prefer
Chermoula
• 200 grams of raw almonds
• Juice from 1-2 lemons (should yield 1-2 dl of lemon juice)
• Harissa or chili powder
• 1-2 garlic cloves
• 3 dl fresh coriander, chopped and in quantity (the more the merrier)
• 1-2 dl olive oil
• salt to taste
Directions – Salad
- Slice and chop the vegetables for the salad
- Mix in a bowl
- Steam cauliflower until you have reached the desired tenderness or crispiness
Directions – Chermoula
- Roast the almonds in a pan until golden
- Wait for the almost to cool down and expanded
- Add almonds, coriander, garlic, chilli – to a food processor, blend
- Add lemon juice, little by little – make sure to taste along the way
- Add the desired amount of olive oil and salt – continue to blend
- Continue blending until you have a creamy paste approx. 5-10 mins)
Notes
- Serve the salad, with steamed cauliflower on top, and finish off with the Chermoula and a gentle sprinkle of sea salt. A perfect light but filling meal packed with proteins.