Ingredients
- 800g cauliflower, broken into florets
- 400g pumpkin, cut into thin slices, about 2cm wide and 5mm thick
- 1 clove garlic
- 400g chicken thighs, cut in halves, or breast, cut in thirds
- 1400g water
- 100g chopped dried apricots, sulphur free
- 100g dried sour cherries or raisins, oil free
- juice or half a lemon
- 2 spring onions, green parts only, cut in thin slices
- 100g activated almonds or pistachios, roughly chopped; (or pepitas for a nut-free version)
- 1 large handful mint leaves, roughly chopped
- 1 large handful flat-leaf parsley, roughly chopped
- 1 Tbsp (4 tsp) Quirky Cooking Moroccan Spice Seasoning, OR
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp mild paprika
- 1/4 tsp ground allspice
- 1/8 to 1/4 tsp cayenne pepper
- 2 tsp fine sea salt
- a few Tbsp extra virgin olive oil, drizzled over finished salad
Instructions
1. To make cauliflower ‘cous cous’, place cauliflower florets into the Thermomix bowl and chop 10 sec/speed 4, or until texture resembles cous cous. Remove to Varoma dish.
2. Add pumpkin to Varoma dish on top of ‘cous cous’, poke a hole in the centre for steam to get through, and set aside.
3. Place garlic clove into the bowl and chop 3 sec/speed 7.
4. Add water to the bowl, and insert the steamer basket into the bowl with chicken inside. Place Varoma into position, and cook 25 mins/Varoma/speed 1.
5. Check chicken and pumpkin are cooked through, cook a little longer if needed. Remove chicken and cut into 1-2cm cubes.
6. Mix cauliflower ‘cous cous’, chicken and pumpkin in a large salad bowl or serving platter. Toss through remaining ingredients, and drizzle with olive oil. Serve warm or cold.
Stovetop Method
1. Pulse cauliflower florets in a food processor until they are a ‘rice’ consistency. Fry in a large frying pan with 2 Tbsp ghee or coconut oil, until softened. Set aside.
2. Cut chicken into cubes and place in a saucepan. Barely cover with water, add a pinch of salt and poach 10 mins over medium heat.
3. Add pumpkin slices on top of chicken, cover, and continue to cook over medium heat for 5-10 mins or until pumpkin is just cooked through. Carefully strain off the water, and reserve to use in other meals as a stock.
4. Mix cauliflower ‘cous cous’, chicken and pumpkin in a large salad bowl or serving platter. Toss through remaining ingredients, and drizzle with olive oil. Serve warm or cold.
Notes
This recipe is suitable for GAPS Intro stage 6 and Full GAPS, as well as the Paleo diet.
For a vegan/vegetarian version, use cooked chickpeas instead of the chicken, and just add to the salad at the end.
Storage
Store for up to 3 days in the fridge. Not suitable for freezing.
If you need to make a smaller amount, this recipe can be halved.