Natural Born Feeder
Menu

Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Recipes

Cauliflower Cous Cous with Kale & Quinoa Burgers

Cauliflower Cous Cous with Kale & Quinoa Burgers
Cauliflower Cous Cous with Kale & Quinoa Burgers
Cauliflower Cous Cous with Kale & Quinoa Burgers

A light summer salad made for sharing and perfect for a BBQ spread, using the delicious STRONG ROOTS Kale & Quinoa burgers. This salad is made using cauliflower as a replacement for cous cous but you can sub this for any grain that suits you, but I promise the cauliflower is delicious. The mix of the light cauliflower, crunchy almonds, sweet apricots, juicy tomatoes and crispy Kale & Quinoa burger is the tastiest thing you’ll have all summer, topped with this sensational miso orange dressing- don’t leave this out!
This recipe is in collaboration with STRONG ROOTS available in SuperValu, Dunnes Stores, Tesco and all good Independent stores.

Cauliflower Cous Cous with Kale & Quinoa Burgers

Ingredients

1 head cauliflower
4 x STRONG ROOTS Kale & Quinoa Burger
8 dried apricots diced or 40g dried fruit
12 cherry tomatoes washed and diced
100g baby spinach washed and roughly chopped
100g flaked almonds toasted*

Dressing
Juice ½ an orange
4 tbsp. olive oil
1 tbsp. maple syrup
1 tsp miso paste

Method

Place the Kale & Quinoa burgers flat onto a baking tray and bake for 15-20 minutes until golden around the edges or for an extra crispy burger throw them on a BBQ for 6 minutes each side.
For toasting the almonds, place them on a small baking tray and place in the oven for 10 minutes until golden. Leave to cool for 5 minutes.
While these are baking place the cauliflower into a food processor and blend into a “cous cous” like consistency, this should take 20 seconds.
Tip the cauliflower into a large serving dish, toss in the spinach, apricots, tomatoes and dressing and combine.
Once the burgers are cooked let them cool for a few minutes before dicing into bite size pieces.
Top the salad with the toasted almonds and tear up the Kale & Quinoa Burgers.
Drizzle with remaining dressing.

by continuing to use the site, you agree to the use of cookies. more information