Today I am just going to give you a recipe for a really delicious salad. I was paging through a gluten free booklet that I found and I saw a lentil and chickpea salad that looked really delicious. I went to the local supermarket and bought .. cauliflower. They didn’t have lentils or chickpeas. When you live in a rural area you get used to it but you also become very resourceful, learning to improvise with what you have. This morning the black Labrador got hold of my Princess Camille (just for a second) and fortunately no damage was done. She definitely knows now that he doesn’t share everyone else’s opinion that she’s just the very cutest girl in town!
I cooked the cauliflower florets. One tiny cauliflower is more than enough for one serving. I fried three rashers of bacon and roasted some pumpkin seeds on the grill. I love having a hot grill always available. Well, when no-one is making burgers or toasted sandwiches it’s available. I crumbled some feta cheese, (homemade – I’m going to have to share the recipe too) chopped a small tomato and some onion, and a sprinkling of sunflower seeds. Drizzle this with some balsamic vinegar and voila! What a tasty salad. Here’s a more logical version:
Gluten Free Cauliflower Salad
1 small head of cauliflower (boiled)
3 rashes Bacon (fried)
1 handful pumpkin seeds (roasted)
1 small tomato
half a small onion
1/4 cup crumbled feta cheese
sprinkling of sunflower seeds
Toss together in a bowl and drizzle with balsamic vinegar
By the way, the banana muffins I posted in a previous blog (Little Foxes) work just as well if you use grated butternut squash instead of bananas and add some orange juice for a lovely citrus taste and the extra moisture needed.