Oops, bit of a hiatus there, wasn’t there? I really owe this blog another travel post, but basically, I got distracted by politics, and then I got angry about politics and then a woman in my suburb was beaten up on a train for wearing Hijab and I got absolutely furious about politics, joined Women in Solidarity with Hijabis, and put on a headscarf for a week. Which I then felt compelled to blog about. And it turns out that when you are writing political blogs nearly every day – and also fighting with scarves and pins every morning, though I seem to have finally mastered the art of getting my scarf to stay on – there isn’t much time left for food blogging. Sorry. I have a feeling that between the Islamophobia and the coming State Election, I’m going to be living on Cate Speaks rather a lot for the next little while.
Anyway, the recipe that follows is inspired by a recipe for cauliflower couscous in the Green Kitchen App, which I exhort you all to buy, because it’s awesome. Also, it has this ribboned asparagus salad recipe with blueberries that I’ve made about four times in the last fortnight. But, while I wanted to try the cauliflower couscous, my cauliflower was looking rather sad, and my broccoli cheerfully green. Then, couscous is supposed (in my book) to have fruit in it, and here I was with a bag of freeze-dried pomegranates. Also, I didn’t have pumpkin seeds, but I did have a bag of mixed pumpkin seeds and sunflower seeds. And so forth.
Also, my quantities are different.
What this is is a lovely, fresh-tasting recipe that can be made quite fast, and makes a lovely accompaniment to anything rich or protein-ish you were having for dinner. And one can never have too many recipes like that, in my book.
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1 head of broccoli
1 garlic clove, crushed
1/4 cup mixed pumpkin and sunflower seeds
1/3 cup freeze-dried pomegranate seeds (or, of course, you could use the seeds from 1 actual pomegranate)
half a bunch of basil
a small bunch of parsley
80 g goats feta cheese
juice of 1/2 a lemon
1/4 cup pumpkin seed oil