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Cauliflower couscous with kale and feta fritters and tomato chutney
Fruit and vegetables
60g/2¼oz fresh
ginger
, peeled and cut into very fine strips
400g/14oz whole
cherry tomatoes
1
cauliflower
1
apple
, peeled, cored, finely chopped
1 bunch
spring onions
, finely chopped
1 tbsp chopped fresh
mint
1 tbsp chopped
fresh coriander
250g/9oz
kale
, washed and leaves separated
Cooking ingredients
30ml/1fl oz
olive oil
salt and freshly ground
black pepper
2 tbsp
maple syrup
1 tbsp
olive oil
pinch gluten-free
curry powder
1 tbsp
white wine vinegar
1 tbsp
maple syrup
salt and freshly ground
black pepper
100g/3½oz gram
flour
1 tsp ground
cumin
1 tsp ground
paprika
½ tsp
turmeric
salt and freshly ground
black pepper
2 tbsp
olive oil
Dairy, eggs and chilled
150ml/5½fl oz
milk
75g/2½oz
feta
cheese, crumbled
Back to recipe
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