Roasted Cauliflower, Pistachio & Pomegranate Salad

This delicious super salad is packed with protein and studded with flavour bombs of pomegranate and herbs, perfect recovery and fuelling for runners and triathletes for whom food is more than just fuel

Delicious warm salad, perfect for a summer evening supper – make lots and parcel up for lunch too Image copyright: Girls Run the World

Glycogen refuelling is really not needed after a training session or race. Intense exercise impacts your immune system, so eating delicious meals with foods that counteract exercise-induced inflammation while supporting the immune system means that you will recover quicker.

But most of all, we love this salad because it’s so QUICK to do and it’s delicious. Add fish, tofu or meat to bulk it up for a more substantial.

Ingredients

  • One cauliflower, 1/3 grated, the rest broken into florets
  • 1 small onion, roughly sliced
  • Seeds from 1/2 pomegranate
  • 10 grams each of parsley, mint and tarragon, all roughly chopped
  • 1/3 cup of shelled pistachio lightly roasted
  • Olive oil
  • 2 tsp cumin
  • Salt and pepper
  • Juice of one lemon

Method

Preheat the oven to 220 degree celsius. Grate a third of the cauliflower and set to one side. Roast the remaining cauliflower with the onion, tosses din 2 tbsp of olive oil, the cumin and slat and pepper. Roast until golden, about 20 minutes. Set aside and once cool (or keep it warm!) add the remaining ingredients, toss and serve.

It’s also delicious with grilled halloumi.

This is a recipe created by Ottelenghi.

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