This is a really tasty, filling, very low carb twist on an old English classic, which can be served hot or cold and can be twisted in a couple of ways.
This recipe can be expanded up to serve as many as you like but it's a brilliant recipe for one and makes an amazing lunch box treat. If I'm taking it to work, I use canned fish and carry it separately and mix it as I am about to eat. It keeps everything fresher. —Clare Cooney
- Serves 1
toasted sesame oil
Garam masala or any curry powder you like
spring onions / scallions
seeds - hemp hearts are nice or nigella seeds. Optional but adds flavour.
hard boiled egg.
fillet of smoked haddock, a smoked mackerel fillet or small tin of mackerel in olive oil - add a little smoked paprika if you want to make it taste smokey.
cilantro / coriander or parsley
- First, put your egg(s) on to boil. I cook for around 7 minutes to get a slightly creamy, not to hard boiled result but do yours as you like.
- If using smoked haddock, poach it for a few minutes in a little milk until it is flaking nicely. (I'd keep the milk and add it to a soup on another occasion - or give it your dog or cat, they'll love you for it).
- Next, make your cauli cous-cous. You'll need a food processor. Add your florets to the bowl (don't overfill it, do it in batches if need be) and pulse until you have fine small pieces the size of cous-cous.
- Melt your butter gently in a pan and add the spice to it.
- Tip in the cauliflower, season with the salt and stir to mix
- Cook over a low to medium heat for a few minutes. If it seems a little dry, add a small amount of water and keep stirring until it had all been absorbed.
- If serving the dish cold, put to one side and allow to cool.
- In a separate pan, toast your almonds and seeds on a low heat for jus along enough to give them a touch of colour. Add to the cauliflower.
- Chop your egg, scallions and herbs.
- Drizzle the sesame oil over and lightly turn the mixture to combine everything.
- Flake the fish of your choice over the top and mix the top gently.