Roasted cauliflower, pomegranate, and almond salad


    1 head cauliflower
    Spray olive oil
    Salt and pepper
    40g dry roasted almonds, chopped
    100g Pomegranate seeds
    Small handful fresh parsley, chopped
    1T fresh dill, chopped
    4T Anchor plain protein plus yoghurt
    Squeeze of half a lemon
    1T finely chopped chives
    Salt and pepper


    Chop cauliflower into bite sized pieces and place on a baking sheet, spray with olive oil and season with salt and pepper. Bake at 180° for 20 minutes or until the edges are golden. Once cool, combine with almonds, pomegranate, parsley, and dill. Top with dressing. Enjoy!
    Would pair well with roast chicken and stirring through your portion of couscous or quinoa for a complete balanced meal

    Serves four.