Wow! The weather is just super; long, sunny days and it’s warm too! I could definitely get used to this :)
As the temperature picks up, I naturally turn to lighter fare but I like to keep it ultra-tasty and satisfying too. With that in mind, I have to share my latest discovery from Jessica Sepel, Cumin-Roasted Cauliflower, Chickpea and Mint Tabouli (see recipe below).
This delicious dish is perfect as a light lunch or can be teamed up with your protein of choice for a more filling meal (I love a chicken breast marinated in lemon, herbs and yogurt).
I love that my diet has subconsciously had a bit of a seasonal overhaul over the last few weeks. Smoothies or overnight oats for breakfast and lots of salads for lunch. It’s fascinating the way our bodies know what they need if we listen carefully.
One thing that’s really helping me with clean eating is focusing on protein. I include it at every meal and try to team it up with healthy carbs (brown rice, quinoa, sweet potato) whenever I can.
Great for energy and satiety!
Speaking of summery things, I’m off for a long weekend of blue skies shortly. I’ve downloaded a new book for the beach, The Cows by Dawn O’Porter and have a date with my Kindle at the airport!
Have a super long weekend, fingers crossed for lots of sunshine.
Cumin-Roasted Cauliflower, Chickpea and Mint Tabouli
• 5kg cauliflower, trimmed and cut into florets
• 2 teaspoons cumin seeds
• 1 teaspoon sea salt flakes
• 1 teaspoon cracked black pepper
• 2 tablespoons extra virgin olive oil
• 400g can chickpeas, drained and rinsed
• 2 cups mint leaves, finely chopped, plus extra to serve
• 80g almonds, toasted, roughly chopped
• 40g currants
• 1/4 cup roughly chopped chives
• lemon and mustard dressing
• 60ml lemon juice
• 1 tablespoon Dijon mustard
• 60ml extra virgin olive oil
1. Preheat oven to 200°C.
2. To make the dressing, place the lemon juice, mustard and oil in a small bowl and stir to combine. Set aside.
3. Place the cauliflower in a food processor, in batches, and pulse until it resembles rice.
4. Transfer to a large bowl, add the cumin, salt, pepper and oil and mix to combine.
5. Spread the cauliflower mixture on 2 lightly greased large oven trays lined with non-stick baking paper.
6. Cook, stirring halfway, for 20–25 minutes or until golden. Set aside to cool slightly.
7. Place the chickpeas, mint, almond, currants, cauliflower and half the dressing in a large bowl and toss to combine.
8. Divide the salad between bowls, top with the chive and extra mint, and drizzle with the remaining dressing to serve.
About the Author
Aisling may work a desk job but loves nothing more than being active and getting out into the fresh air and sunshine. She is a big fan of staying healthy and happy and believes the two are strongly linked.
She fell in love with yoga because of its feel good benefits and continues to reap the rewards of a regular practice every week. She adores the snow and sunshine and indulges in surfing or snowboarding as the season dictates. As a nutritional therapist and a bit of a foodie, she enjoys trying new recipes, looking for the balance between the wholesome and the indulgent!
Aisling has been our Yoga Dublin blogger for over two years and loves sharing her tips and insights for a healthy lifestyle.