Cauliflower broccoli couscous (SPRMatket CNA)

CAULIFLOWER AND BROCCOLI ‘COUSCOUS’

Prep Time: 5 minutes
Cooking time: 10 minutes
Serves: 2

Ingredients

200g cauliflower
200g broccoli
2 sprigs thyme
1 clove garlic, minced
50g Halloumi cheese
1 tablespoon capers
1 lemon wedge
Handful of chickpeas, boiled
Local micro greens (oregano, mizuna, purple basil)
3 tablespoons extra virgin olive oil
1 tablespoon softened butter
Salt as preferred
Pepper as preferred
Canola oil as preferred

Instructions

1. Wash and grate the cauliflower and broccoli into bits to make a vegetable ‘couscous’ with a box grater or a food processor.

2. Chop thyme into small pieces.

3. Add a little canola oil to the pan and once heated, add in the minced
garlic and saute for a minute.

4. Then add in the cauliflower, broccoli and softened butter. Fry for about 4 minutes on medium heat.

5. Add in the chopped thyme and season with a pinch of salt and
pepper. Cook for another minute and set aside.

6. Clean the pan, then pan-fry the halloumi cheese until golden brown.

7. Toss the boiled chickpeas and capers with extra virgin olive oil and a
squeeze of lemon.

8. Assemble by topping the vegetable ‘couscous’ with the halloumi
cheese, then the mixed chickpeas and capers.

9. Serve with local micro greens or any preferred salad leaves.