Warm Cauliflower Salad with Leek, Fennel & Pancetta

Ingredients

• 1 cauliflower, leaves removed and chopped into small florets

• 12 baby leeks, sliced into 1cm rounds

• 100 g of blanched almonds

• 4 tbsp of olive oil

• 1 tsp of smoked paprika

• 150 g of smoked pancetta cubes

• 115 g of baby spinach

• 1 lemon, zest and juice

• 2 bulbs of fennel, finely sliced

• 100 g of mixed pitted olives

• 25 g of fresh parsley, leaves chopped

• 1 sprinkle of parmesan, to serve

4 servings

Calories~625 kcal

Protein~21 g

Carbs~31 g

Fat~45 g

Fiber~13 g

Sugar~10 g

Total recipe

Calories~2,500 kcal

Protein~85 g

Carbs~125 g

Fat~180 g

Fiber~50 g

Sugar~40 g

Method

• Step 1

  Preheat oven to 200°C/180°C fan/gas 6. In a large, deep oven tray, mix the cauliflower, leeks, almonds, oil, smoked paprika, lemon zest and lemon juice with some seasoning, stirring well. Cook in the oven for 12-15 mins.

• Step 2

  Meanwhile, fry the pancetta in a non-stick frying pan for 3-5 mins until golden. Drain on some kitchen paper and set aside.

• Step 3

  Remove the cauliflower pan from the oven and toss with the spinach, fennel, olives and parsley.

• Step 4

  Serve on a large plate with an extra drizzle of olive oil, a sprinkle of parmesan and a few lemon wedges.