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In our fifty years here at Warrah Farm we have seen our fair share of food fads… and we have no doubt there will be plenty more to come which will both inspire and confuse us! Two things we know with absolute certainty though – it pays to be mindful and listen to your body’s response to what you eat AND fresh, organic simplicity always tastes the best!

Rumour has it that cauliflower is the new celery! There is also some talk that we at Warrah Farm Shop might be hosting an exciting foodie event in the near future. So by way of a hint, we are serving up this amazingly simple and delicious recipe from the book Life Changing Food by Jo Whitton and Fouad Kassab. This recipe serves 6-8 as a full meal, or a crowd as a side dish. Swap the chicken for 400g cooked chickpeas for a delicious vegan alternative. Be sure to let us know just how much you enjoy it! We do have copies of the cookbook for sale in our Farm Shop.

Ingredients
800g cauliflower, broken into florets
400g pumpkin, thinly sliced (about 2cm wide x 5mm thick)
2 Tbsp ghee or coconut oil
1 garlic clove
400g chicken thighs, halved, or breast cut in thirds
1400g water
100g chopped dried apricots, sulphur free
100g dried sour cherries or raisins, oil free
½ lemon, juice only
2 spring onions, green parts only, thinly sliced
100g activated almonds or pistachios, roughly chopped
20g mint leaves (1 large handful), roughly chopped
20g flat-leaf parsley (1 large handful), roughly chopped
3 Tbsp extra virgin olive oil, or to taste

Moroccan Spice Seasoning
2 tsp fine sea salt
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp ground cinnamon
½ tsp mild paprika
¼ tsp ground allspice
¼ tsp cayenne pepper (or less) to taste

What to do:

  1. Pulse cauliflower florets in a food processor until cous cous consistency. Fry in a large frying pan with 2 tablespoons ghee or coconut oil, until softened. Set aside.
  2. Cut chicken into 1-2cm cubes and place in a saucepan. Barely cover with water and cook for 10 minutes over medium heat.
  3. Add pumpkin slices on top of chicken, cover, and cook over medium heat for 5-10 minutes or until just cooked. Carefully strain off and reserve water for use as stock in other meals.
  4. Gently toss together cauliflower, pumpkin, chicken, dried fruit, spring onions, nuts, herbs and spice seasoning in a large serving bowl or on a large serving platter. Drizzle over olive oil and lemon juice and garnish if you like with microherbs or extra sliced spring onions, nuts, mint and parsley. Serve warm or cold.