This recipe is devised by Paul Watters – author of “Simple Tasty Healthy by PW”


Ingredients:


The hummus:

3 cans of chickpeas (drained and rinsed)
2 lemons (juiced)
1/4 cup of tahini paste
2 garlic cloves (peeled)
1 teaspoon of smoked paprika
4 tablespoons of water (cold)
5 tablespoons of olive oil
(4 cooked baby beetroots)
1 onion (finely diced)
2 tablespoons of butter
2 tablespoons of sugar
2 tablespoons of water

Cook off the onion first in the butter, water and sugar on a medium heat for 7 minutes. Remove from the heat and allow to cool.
Blend half the ingredients together in a food processor then add the onion and purée for around 30 seconds.
Repeat by adding the beetroot. (You will have hummus left so it can be refrigerated for a few weeks.)

The Cauliflower Steak:

For this you will need to preheat the oven to the oven to 180 degrees / 350 Fahrenheit.
1 Cauliflower (outer leaves removed)
A drizzle of olive oil
Salt and pepper

Bring a large frying pan to a medium to high heat. Add the olive oil and carefully add the cauliflower, seasoning with salt and pepper. Allow to cook on one side, then flip over and repeat with the salt and pepper (my tip – lemon pepper is beautiful) Then place in the oven and cook for 10 mins (Remove once cooked)

The Salad:

2 handfuls of rocket (arugula) lettuce
4 baby beets (halved)
4 cherry tomatoes (halved)
1 tin of chickpeas (rinsed and drained)
4 tablespoons of pomegranate seeds (you can buy separately)
2 sprigs of fresh mint (picked)

The Presentation
Gather a large plate and smear a little of the hummus on the top and the bottom of the plate. Place the lettuce in the centre of the plate, arrange the tomatoes around the plate, Sprinkle the chickpeas and pomegranate around the plate. Place the cauliflower on top of the salad. Sprinkle over the picked mint and add a drizzle of olive oil and serve. Enjoy!

For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email: paulwatters35@gmail.com