App onlyJerusalem artichoke salad. This is a premium piece of content available to registered users.
Make Jerusalem artichokes the star of the show in this vibrant winter salad, along with squash, cavolo nero, rocket, pumpkin seeds and goat's cheese
Microwave cauliflower, apricot & green olive tagine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tsp olive oil
- 1 small onionfinely chopped
- 2 garlic clovesfinely chopped
- 1½ tbsp Baharat spice mix
- 1 medium head of cauliflowerchopped into small florets
- 400g can chopped tomatoes
- 175ml vegetable stockmade using 1 vegetable stock cube
- 75g dried apricotsroughly chopped
- 400g can chickpeasdrained
- 75g pitted green olives
- large handful of corianderroughly chopped
To serve
- couscousor flatbreads
- natural yogurt
Nutrition: Per serving
- kcal231
- fat6g
- saturates1g
- carbs28g
- sugars16g
- fibre10g
- protein11g
- salt1.5g
Method
step 1
Put the oil, onion, and a pinch of salt in a large, microwavable bowl, then cover and cook on high for
5 mins. Add the garlic and spice mix and stir. Cover again, then cook for 2 mins. Remove from the microwave and add the cauliflower and cook for 3 mins more.step 2
Pour in the canned tomatoes and stock, then cover and cook on high for 8 mins. Stir in the apricots, chickpeas and olives, then cover and cook on high for 7 mins. Leave to stand for 5 mins, then season and stir through most of the chopped coriander. Serve with fluffy couscous and yogurt, topped with the remaining coriander.
