This is a perfect light yummy late summer salad featuring some awesome cruciferous vegetables eg cauliflower, radish and watercress full of folate, vitamin C, E, K, fibre and a particular phytonutrient sulforaphane which has been getting lots of research attention lately. There is a growing body of evidence into the wide medicinal value across a wide range of conditions. First and foremost
have huge anti cancer benefits, research indicates that sulforaphanes possess the capacity to intervene in the multistage carcinogenesis through the modulation and regulation of important cellular mechanisms and can be selectively toxic to malignant cells. There is also some research to suggest that sulforaphanes have a significant benefit for depression. A 2006 study demonstrates that the power of eating foods high in sulforaphanes helps with inflammation of the arterial walls and lowers blood pressure, they may also protect arteries from disease by boosting a natural defence mechanism in the body.
1 head of cauliflower broken into small florets
1 cup of radishes cut in half
Olive oil to drizzle over
1 tsp of cumin seeds
Himalayan salt and freshly ground pepper
2 fennel bulbs, trimmed and cut into thin wedges
1 portion of smoked trout
1/2 spiced preserved lemon cut up (optional)
3 large handfuls of watercress
2 large handfuls flat leaf parsley chopped
1 Handful of microgreens (optional)
1/2 cup almonds
1 Tbsp maple syrup
Pinch of Himalayan salt
1 lemon juiced
1 tsp Dijon mustard
1/2 clove garlic finely chopped
1/4 cup extra virgin olive oil
Himalayan salt and freshly ground pepper to taste
Preheat oven to 200 C
Spread cauliflower over baking tray and drizzle with olive oil, cumin seeds, salt and pepper. Toss to coat
Spread fennel and radish onto separate baking tray drizzle with olive oil
Roast cauliflower, fennel and radish for 20-25 minutes until tender but still with a little bite. Remove from oven and set aside to cool.
Prepare maple almond, cook almonds in a small frying pan tossing occasionally until lightly roasted. Add Maple syrup and salt, cook and toss for a few minutes. Set to the side to cool.
Prepare dressing, whisk all ingredients in a bowl and season.
Remove and discard the trout skin, flake the trout.
Combine cauliflower, fennel, maple almonds, trout, preserved lemon, watercress, parsley and microgreens in a large bowl. Pour the dressing over the top and toss to coats, transfer onto a nice serving dish and serve.
Option to mix in some cooked quinoa (shown in picture)