YMCA Healthy Living Magazine, powered by n4 food and health Summer 2018 | Page 13

SKYE SWANEY, APD
Skye is an accredited Dietitian, Nutritionist and food lover based in Sydney. She is the
founder of Shift Nutrition, which strives to help people understand the power of eating
well. Skye is passionate about helping people to be as happy and healthy possible
through wholesome, nutritious food. To find out more visit https://shiftnutrition.com.au
SUMMER SALAD RECIPES:
ROASTED
CAULIFLOWER
WITH
POMEGRANATE,
ALMONDS AND
TAHINI DRESSING
Serves: 4
Ingredients
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•
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1 cauliflower
½ cup almonds, roughly chopped
¼ cup currants
¼ cup pomegranate seeds
¼ cup mint leaves, torn
Cracked pepper
Olive oil spray
Tahini Dressing 
• 2 tablespoons tahini
• 2 tablespoons natural yoghurt
• 2 tablespoons milk
Method
1
2 Preheat oven to 200°C.
3
4 Place cauliflower on a roasting pan and spray lightly with spray oil
5 Meanwhile, make dressing by placing all ingredients in a small bowl and
mixing well until smooth.
6 Transfer cauliflower and almonds to a serving plate, spoon over dressing and
sprinkle with currants, pomegranate seeds and mint. Season with cracked
pepper.
7 Serve as a starter or as a main with lamb or chicken, or alternatively on its own
as a light vegetarian meal.
Cut base and stalks off cauliflower and cut into thick slices, about 3cm-4cm
thick (don’t worry if florets fall off).
Roast cauliflower for around 30 minutes, or until well browned. Add almonds
and roast for a further five minutes.
WATERMELON,
FETA AND
BASIL SALAD
Serves: 6
Ingredients
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¼ watermelon
½ small punnet cherry tomatoes, halved
¼ red onion, finely sliced
¼ cup pomegranate seeds (optional)
100g feta, crumbled or cut into 2cm cubes
1 small red or green chilli, seeds removed and
finely sl