A delightful no carb dish that’s great at lunchtime or dinner. It takes its influence from Persia, with pops of flavour and colour from pomegranate, mint and of course our deliciously healthy kiln roast trout.
Don’t be intimidated about trying to make the cauliflower couscous, it’s a cinch to make, and a terrific low-fat meal option.
- 1 packet of RR. Spink & Sons Kiln Roast Trout
- 1 small cauliflower
- 2 tbsp pomegranate seeds
- 2 tbsp of pumpkin seeds
- small handful of mint leaves
- 4 tsp lemon juice
- 2 tbsp olive oil
- salt and freshly ground black pepper
To make the cauliflower couscous. Cut the whole cauliflower, including the stalk, into 2-3cm pieces.
Place these into a food processor and switch onto high speed and blitz until the mixture resembles couscous.
Place the cauliflower into a microwave-proof bowl and add 3 tbsps of water and season with salt and pepper.
Cover the bowl with cling film and cook on high power for 2 minutes, stirring half way though.
Leave to cool until warm.
Once cool, dress the cauliflower with lemon juice and olive oil and stir in the half of the mint. Spoon the couscous into a shallow mound on a large plate.
Top with the kiln roast trout, pomegranate, pumpkin seeds and the rest of the mint.