After a few days of not feeling so good something healthy and wholesome was called for. Fitting the bill in this instance was a warm salad of saffron infused cauliflower, garlic and chili broccoli, grilled peppers all mixed up with some organic rocket leaves, a handful of coriander and topped with some toasted pumpkin seeds. That’s better.
The cauliflower is just blanched for about 3 mins, then loosely drained and cooked off with a little oil saffron, and a sprinkle of sugar for another 5 mins or until all the remaining liquid has gone and the florets have gained some colour. The broccoli is blanched for just 1 min and then finished off in a wok with some garlic and chili. The leaves are lightly coated in a thin french dressing that's been seasoned with a tea spoon of tahini.
