(serves 4)
Recipe adapted from Coda, Melbourne
So recently (about a month ago), I went down to the Great Ocean Road to support my friend Amy doing her first marathon, which was quite a fun and sentimental affair as i reminisced on my own marathon last year. Her friends Annabel and Lucy came along as well and we road-tripped down to the Oliver Twist Lighthouse for scones and a nice view!
I competed in the half-marathon since i was there anyway, which was much more enjoyable than a full. The day turned out quite glorious despite the impending drizzles, started with an early morning bus ride from Lorne to Kennett River, then a beautiful (but chilly) sunrise, then it was just 2000+ people gathered and 23km ahead! Really awesome run, good time and a nice beach at Apollo Bay to greet the sore legs...
And then a couple hours wait for Amy to come along! Great work with the long run and raising money for Can Too Amy!
So this was all leading up to the classy fusion restaurant that we went to for our celebratory dinner in Melbourne, where we came across this delicious salad! A somewhat unique but tasty combination, the original recipe was with goats cheese so i've tried that as well as one i've kinda come up with from yoghurt and tahini... both are quite good actually!
Prep time: 15 min
Cooking time: 45 min (roasting cauliflower)
1 cauliflower
½ cup Israeli cous cous
1 pomegranate
70 g rocket leaves
30 g pine nuts, roasted
100 g fresh goats cheese
olive oil
salt and pepper
Method
1. Preheat the oven to 180˚C. Cut the cauliflower into bite-size pieces and toss in olive oil, salt and pepper. Roast for 40-45min, turning at 20min.
2. Cook the Israeli cous cous in 1 cup of salted boiling water for 8 minutes, or until al dente. Drain and set aside.
3. Peel the pomegranate and remove the seeds.
4. Toast the pine nuts on low heat in a saucepan until nicely browned and the aroma is released.
6. When ready to serve, sprinkle the pine nuts on top and toss through again. Serve warm.
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