Wholemeal hélices salad

with cauliflower, pomegranate and hazelnuts



500 g of GALLO wholemeal hélices

1 cauliflower

1 small onion

80 ml of olive oil

Salt and pepper

1 handful of fresh parsley

10 g of mint

The seeds of a large pomegranate

1 teaspoon of ground cumin

2 teaspoons of lemon juice


Step 1

Preheat the oven to 200ºC

Step 2

Cut the cauliflower florets, put them in a bowl and mix with the cumin, olive oil, onion and season.

Step 3

Mix well so the oil coats the vegetables and roast for 25 minutes, until the cauliflower is golden.

Step 4

Meanwhile, cook the hélices in abundant boiling water with a pinch of salt.

Step 5

Place the vegetables on a platter and mix with the cooked pasta, add lemon juice, parsley, mint and pomegranate seeds.

Step 6

Serve the salad warm.

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