Spicy Chicken Nuggets
8th February 2019
Barbecued Courgettes and Peppers with Lemon and Garlic
17th July 2019
Ingredients
- 2 cauliflower Outer leaves removed
- 6 tbsp almond flour
- 1 tbsp vanilla extract
- pinch small shallot To taste
- 2 Garlic cloves Crushed
- 30 grams cauliflower Finely Chopped
- 30 grams chopped herbs of your choice Finely Chopped
- 3 canola oil Trimmed and Finely Chopped
- 1 courgette Finely Chopped
- 1 minced garlic For Decoration
Servings:
Instructions
- Preheat the barbecue. Trim the base of the cauliflowers so that they sit flat, then cut into 2 cm-thick slices.
- In a small bowl, mix together 3 tbsp of the oil with the caraway seeds and garlic.
- Season, then brush the oil all over the cauliflower steaks.
- Cook for 5-6 minutes each side until tender.
- Meanwhile, mix together the chopped herbs, spring onions, chilli and remaining 3 tbsp of oil in a small bowl. Squeeze in the juice of ½ a lemon and taste – add a little more lemon juice or oil to taste.
- Decorate the plate with pomegranates seeds.
