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Player meal recipe: Roasted cauliflower and white peach salad

Rocky Oliveira // Port Adelaide chef   January 17, 2018 3:56 PM

Our new chef and dietician - PTV Our new chef and dietician are working together to prepare healthy, nutritiously sound meals for the boys!
cauliflower_salad.jpg

YOU asked for it - some delicious, nutritious lunch recipes from our players' lunch menu!

Our new chef Rocky Oliveira and dietician Emily Hartley are keeping busy preparing a range of healthy, nutritious meals at the club each day, and we're going to share a few with you! 

The first cab off the rank is a favourite among the boys - they have it around three times a week at lunch. 

Roasted cauliflower and white peach salad (serves 2)

Ingredients
1 head of cauliflower (roasted)
1 white peach (roasted)
1 white peach (fresh)
1 orange
1 cup buckwheat
Sunflower seeds (handful)
Pepitas (handful)
Raisins (handful)
Radicchio
Freshly chopped parsley & mint
Sumac
Red wine vinegar
Olive oil

Method
- Cut cauliflower into pieces, sprinkle with olive oil and sumac, roast for 10 minutes, then refrigerate until cool
- Halve 1 peach, sprinkle with olive oil, roast until golden, then refrigerate until cool
- Boil buckwheat in saucepan with water for 5 minutes or until cooked through, then refrigerate until cool
- Slice fresh peach thinly
- Cut cooked peach into quarters
- Peel and slice orange into wheels
- Toss cauliflower, peaches, orange, buckwheat, radicchio, sunflower seeds, pepitas, raisins and herbs together in a large bowl
- Serve and drizzle with olive oil and red wine vinegar (season with extra sumac if desired)

Enjoy! 

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