For many of us today signals a return to work after the half-term holiday. For others it might be just a bit of the ‘same old, same old’ beginning of the week – but your lunch box doesn’t have to be that way!
Regular visitors will know I enjoy making jar salads for lunch (sometimes making 2 or 3 days ahead) and this one is a new addition worth trying – using cauliflower rice as a main ingredient. It makes a great grab-and-go lunch for picnic time too.
This option is also dairy-free, gluten-free, vegan and vegetarian but more importantly is absolutely delicious. Do feel free to add other items to ring the changes but bear in mind the nutritional macros will change. I am adding some cheese to mine to boost the protein further.
I have given details of how to make your own flavoured cauliflower rice for this recipe but if time is super tight then buy and use a ready-made version – there are now so many to choose from.
CAULIFLOWER RICE SALAD JARS WITH MANGO DRESSING
1 small cauliflower, broken into florets
1 generous sprig of fresh mint
1 spring onion/scallion, chopped
1 lime, zested
salt and freshly ground black pepper
1 ripe mango, skinned, stoned and flesh diced
3 heaped tbsp light sweet chilli sauce (I used Light Blue Dragon)
2 tsp grated root ginger
1 lime, juiced
400 g/14 oz can chick peas, drained and rinsed
1 yellow pepper/capsicum, finely sliced or chopped
10 radishes, finely sliced
25 g/1 oz pumpkin seeds
70 g/3 oz bag rocket leaves
- To make the cauliflower rice, put the cauliflower florets in a food processor with the mint, spring onion/scallion, lime zest and salt and pepper to taste. Pulse until you have a rice-like consistency, then transfer to a bowl and wipe down the food processor bowl.
- To make the dressing, put the mango, sweet chilli sauce, ginger, lime juice and salt and pepper to taste in the food processor and blend until smooth.
- To assemble the salad jars, divide the dressing between 4 medium-sized jars (with lids). Add the chick peas, pepper/capsicum, cauliflower rice, radishes, pumpkin seeds and finally the rocket. Secure the lids and chill until required. They will keep easily in the refrigerator for 24-48 hours.
- Before eating, give the jar a gentle shake to distribute the dressing, or toss if you are serving in bowls.
WLS PORTION: ½
V suitable for Vegans and Vegetarians
CALORIES PER PORTION: 205
PROTEIN: 10.6 g
CARBOHYDRATE: 29.3 g
FAT: 5.5 g
Image courtesy of http://www.tesco.com