Roast Vegetable and Pomegranate Salad.

I don't know about you...but I LOVE to add pomegranate to salads. Not to sound like Jamie Oliver or Nigella and her sensual descriptions of food, BUT, they are little miracles when it comes to salad. They add a burst of colour and flavour. And thanks to Whole Foods, they come de-shelled in these neat packets. No muss, no fuss.

It might seem tricky at first, but trust yourself and you'll be fine.

Ingredients:
Half head cauliflower, cut into florets
Half head broccoli, cut into florets
10-15 Brusselsprouts, cut in half or quarters (depending on the size)
3 tbs maple syrup
1 tbs whole-grain mustard
4 tbs olive oil
1 tsp turmeric
1 tsp cayenne pepper/smoked paprika
salt and pepper, to season
3 tbs Balsamic glaze
1/2 block goats Feta, crumbled
1/4 cup pomegranate seeds

Method:
Pre-heat the oven to 250 degrees Celsius (400 Fahrenheit).
Line two baking trays with baking/parchment paper.
On one tray: place the broccoli and cauliflower florets (NB to save some cooking time, you can par-cook them in the microwave with a little bit of water for 5 minutes). Drizzle 2 tbs of olive oil. Sprinkle turmeric and cayenne over the vegetables.
In a small bowl, mix remaining olive oil, maple syrup, whole grain mustard.
On the second tray: scatter the Brussels. Pour the maple mix over. Shake to ensure that all have been covered.
Put the vegetables into the oven to cook for 40mins - keep an eye on them.
Once the veggies have cooled, pile into a bowl and season with salt and pepper.
Sprinkle over the Feta and pomegranates.
Drizzle with the Balsamic glaze.

Hungry now?

ROAST BEETROOT FATTOUSH SALAD

Today's salad recipe is brought to you by the vegetable: Beetroot (Beets).

As the weather warms up, and the heavy jackets come off...looking in the mirror. It's time for SALAD. Shoozlife is bringing you a series of salads that will keep you satisfied and looking good for the Summer months. 

Serves 4-6.

Ingredients:

• 4 (large) beetroots, peeled and chopped into chunks 
• 2 olive oil 
• 1/2 red onion, thinly sliced 
• 4 sticks celery, sliced 
• 1 piece Lebanese bread (flat bread)
• 1 Lebanese cucumber, quartered
• 2 cups, rocket (arugula) 
• 1/2 small block Feta or soft goats cheese
• Dressing:
• 3 tbs olive oil 
• 4 tbs Balsamic glaze 
• Salt and pepper

Method:

1. Pre-heat the oven to 250 degrees (400 Fahrenheit).
2. Place the beetroot in an aluminium foil tray, drizzle over the olive oil and shake to coat. Season with salt and pepper. Roast for 30-40 mins, turning occasionally. Set aside to cool.
3. While the beets are cooking, place the Lebanese bread in the oven for 5-10mins, until crispy. Keep an eye on it so it doesn't burn. Break up into pieces. 
4. Combine all ingredients in a large salad bowl, leave the cheese and beets for the top. 
5. For the dressing, combine the ingredients and shake. Pour over the salad.