Winter salad: cauliflower rice, halloumi & pomegranate

Serves 6 as a side

1 whole cauliflower, stalks removed
250g halloumi, cubed
handful of coriander, chopped
handful flat leaf parsley, finely chopped
100g pomegranate seeds (fresh or pre-packaged)
olive (or rapeseed) oil, for frying
Pink Himalayan salt
Black pepper

Pop cauliflower florets into food processor and blitz until resembles rice – you may have to do this in batches (take care not to over-blitz or cauliflower will turn out mushy)!

Fry the halloumi in a little oil until browned

Add the cauliflower to the pan and stir for approximately 5 minutes, turning the cauliflower rice over regularly

Remove from heat

Stir through parsley, coriander and pomegranate

Add salt & pepper to taste

Serve with any grilled fish or meat


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