Brain power salad


Recipes: Grant Schofield, Caryn Zinn and Craig Rodger

Images: copyright © Todd Eyre Photography



Bored of the same old tuna salad you take to work every day? Switch it out for this super-easy warm salad that boosts brain power and will keep you full all afternoon.

SERVES:        4

PREP:    20 minutes

COOK TIME:    25 minutes


For the roast cauliflower:

1 cauliflower

1/2-1 red onion

1 tbsp olive oil

¼ tsp ground turmeric

salt and freshly ground

black pepper

½ cup cashews (or any nuts you have available)

½ tsp ground cumin

½ tsp smoked paprika

pinch of chilli powder (optional)

For the tahini dressing:

¼ cup shaved or grated Parmesan

1 clove garlic, finely chopped

or grated

¼ cup tahini

juice of lemon

2 tbsp water

To serve:

1 bag picked kale (or baby spinach leaves)

1 tbsp olive oil

300–400 g (about 1 cup)

cooked chicken, meat or fish (optional)

2 tbsp Parmesan shavings (optional)

pinch paprika


To replace the meat/fish:

6–8 poached or hard-boiled eggs


Pre-heat the oven to 18°C fan (200°C regular). Line an oven tray with baking paper.

Cut the cauliflower into medium-sized florets and roughly chop the onion, and spread them out on the prepared tray. Drizzle the oil over the vegetables and sprinkle with turmeric. Toss well to combine and season with salt and lots of pepper.

Roast the vegetables for about 15 minutes. Remove from the oven and sprinkle the cashews and remaining spices on top of the vegetables. Toss gently with tongs and continue to roast for 5–7 minutes, until the cashews are lightly toasted and the vegetables are tender.

Meanwhile, whisk together all the tahini dressing ingredients, seasoning to taste.

Place the kale in a bowl, and add a pinch of salt and a good drizzle of olive oil. Gently massage the kale with your hands to soften it.

To serve, place a bed of kale on the bottom of serving bowls. Top with the roasted mix and drizzle with tahini dressing. Top with the cooked chicken (or whatever protein you choose) and, if you like, some Parmesan shavings and a pinch of paprika.

Per serve

Carbs    13.5 g

Protein 32.7 g

Fat     26.2 g

Energy 405 Cal



Extracted from What the Fat? Recipes by Grant Schofield, Caryn Zinn and Craig Rodger, Images copyright © Todd Eyre

$35.00, The Real Food Publishing Company.