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Mediterranean Low Carb Salad

SERVES: 8 • TOTAL TIME: 20 MINUTES

Ingredients:

  • 1 large cauliflower

  • 400 g can chickpeas, rinsed and drained

  • 1 small red onion, finely chopped

  • 250 g cherry tomatoes, halved

  • 1 continental cucumber, chopped

  • 2 spring onions, green part only, chopped

  • ¼ cup mint leaves, chopped

  • ¼ cup flat leaf parsley, chopped

  • Zest of ½ lemon, finely grated

  • 1 cup feta, crumbled


For the Dressing:

  • 150 mL olive oil

  • 75 mL red wine vinegar

  • Juice of 1 lemon

  • 1 tsp honey

  • Pinch of salt

  • Pinch of freshly ground black pepper

Directions:

  1. Make the cauliflower rice first. Ensure the cauliflower is completely dry before you begin. Chop the cauliflower into large pieces, including the stems. Discard the leaves. Add chopped cauliflower to a food processor, in batches, and pulse until it has the texture of rice.

  2.  Place cauliflower rice into a large mixing bowl with chickpeas, onion, tomatoes, cucumber, spring onions, mint, parsley, lemon zest, and feta. Set aside.

  3. Add dressing ingredients to a bowl and whisk to combine.

  4. Pour dressing over salad and toss to combine. Serve immediately.

This recipe is featured in The BARN Magazine 2023:


Download Recipe Here:

Mediterranean Low Carb Salad
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Download PDF • 4.68MB

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