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.
PREP: 20 minutes
COOK TIME: 25 minutes
For the roast cauliflower:
1/2-1 red onion
1 tbsp olive oil
¼ tsp ground turmeric
salt and freshly ground
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
¼ cup tahini
juice of lemon
2 tbsp water
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)
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.
Carbs 13.5 g
Protein 32.7 g
Fat 26.2 g
Energy 405 Cal