Ingredients:
1 head of cauliflower
2 tbsp grounded cumin
Juice from from lemon
1 big bundle of flat leaf parsley, finely chopped
1 big bundle of fresh mint, finely chopped
1 big bundle of arugula, finely chopped
300 g cherry tomatoes, quarters
1/2 cucumber deseeded, cut into small squares
seeds from 1 Pomegranate
1/2 red onion, finely slices
100 g dry roasted sunflower seeds
4 tbsp olive oil
Salt and pepper
Process:
Blend the small florets of the cauliflower into “rice” and place in a bowl, add the cumin and juice from the lemon and seasoning with salt and pepper.
Roast the couscous in the oven for 25-30 min at 190º Celsius
Let the couscous cool of while chopping all the herbs, vegetables and roast the sunflower seeds.
Mix it all well and seasoning with salt and pepper, depending on the size of the cauliflower you might need a bit more olive oil.
CHICKEN:
Ingredients:
8 chicken breast
Marinade:
100 ml olive oil
10 cm fresh ginger, grated
4 cloves of garlic
1 tbsp chili flakes
Juice from 3 limes
3 tbsp soy sauce
Process:
Butterfly cut the chicken breast, and place it in the marinade for minimum 1 hour if longer even better.
Don’t need to salt the marinade, the soy sauce is salty enough.
Grill the chicken or fry it on a pan, just don’t have too much of the marinade on the meat before grilling it or placing it on the pan.
Serves 4 – 6
