Wholemeal hélices salad
with cauliflower, pomegranate and hazelnuts
Ingredients
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
Preparation
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.
