Star Jars!

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

Ingredients

METRIC/US

Cauliflower Rice:

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

Mango Dressing:

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

Salad:

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

Method

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.

SERVES 4

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

Or pop your cauli rice or grain mix lunch into our Bariatric Bento (click here for details)