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    Lovely Lunches

    [/vc_column_text][vc_basic_grid post_type=”post” max_items=”10″ orderby=”menu_order” item=”35391″ grid_id=”vc_gid:1492662948297-b10421a0-6cc2-7″ taxonomies=”202″][/vc_column][/vc_row]

    [vc_row][vc_column][vc_single_image image=”35633″ img_size=”full” alignment=”center” css_animation=”fadeIn”][vc_row_inner][vc_column_inner width=”1/6″][/vc_column_inner][vc_column_inner width=”4/6″][vc_column_text]

    The Mediterranean Salad Power House

    [/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][/vc_column_inner][/vc_row_inner][vc_empty_space height=”25px”][vc_row_inner][vc_column_inner][vc_column_text]This Mediterranean salad teams two power house nutritional foods together effortlessly. Chickpeas are a good source of protein, an excellent source of manganese and has high iron content which can boost your energy . Chickpeas are also rich in both soluble and insoluble dietary fiber which helps your digestion, while Cauliflower is an excellent source of Vitamin C, Vitamin K & Potassium. These are just a few of the many health benefits these 2 goodies have.[/vc_column_text][vc_single_image image=”35635″ img_size=”full” alignment=”center” css_animation=”fadeIn”][vc_single_image image=”35634″ img_size=”full” alignment=”center” css_animation=”fadeIn”][/vc_column_inner][/vc_row_inner][vc_column_text]

    Roast Cauliflower & Chickpea

    Prep Time: 5 minutes

    Cook Time: 18 minutes

    Total Time: 23 minutes

    Serving Size: 2-3


    • • 3 cups of dried chickpeas (soaked overnight) or 1 can organic can of chickpeas
    • • 1 tablespoon ground cumin
    • • 1 teaspoon cumin seeds (lightly toasted)
    • • 1 tablespoon coconut oil/macadamia oil/extra virgin olive oil
    • • 1 full cauliflower, broken up into little florets
    • • 1 large handful of rocket
    • • ½ brown onion
    • • 4 garlic cloves
    • • salt and pepper


    • Pre-heat oven to 180 degrees
    • Toast the cumin seeds in a dry pan until fragrant.
    • Steam the cauliflower for 8 minutes (or just before fully cooked)
    • Roughly chop the garlic and onion, drizzle the oil in a heavy oven proof dish and place the onion, garlic and ground cumin in the oven for 5 minutes.
    • Remove from oven and add cauliflower and chickpeas, coat in onion and garlic mixture. Cover with foil and bake for 10 minutes.
    • Remove from oven and sprinkle cumin seeds on top.
    • Serve with a handful of rocket.
    • Enjoy!