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Speaker 1: You're listening to the Saturday Morning with Jack Tame podcast

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Speaker 1: from News Talks at be.

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Speaker 2: You with Jack Tame. Okay, pop quiz. What do the

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Speaker 2: bubble firing pistol shrimp and the invisible glass frog have

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Speaker 2: in common? I'm guessing first of all, you've never heard

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Speaker 2: of either, and second of all, that's kind of the

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Speaker 2: point of this amazing new documentary we're going to tell

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Speaker 2: you about after ten o'clock this morning. So if you

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Speaker 2: finished Franchesca's films, this could be a great option. The

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Speaker 2: show is called Underdogs. It's like a nature documentary, but

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Speaker 2: it looks at animals that are kind of misfits or

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Speaker 2: haven't really been covered in a traditional David Attenborough style.

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Speaker 2: Here's the lion hunting the gazelle kind of story. So

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Speaker 2: we're going to tell you a bit more about that

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Speaker 2: show after ten o'clock this morning. Right now, though, Rose

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Speaker 2: of Flannagan, one of the two Raw Sisters, is with

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Speaker 2: us Kilder.

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Speaker 3: Hey, Jack, how are you.

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Speaker 2: I'm so well, thank you and really excited about your

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Speaker 2: recipe recipe this morning because this is perfect if you

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Speaker 2: were heading along to a long weekend gathering a pomegranite,

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Speaker 2: coliflower and seedy kale salad.

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Speaker 3: Absolutely it is, yeah, super super easy. You can whip

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Speaker 3: it up in next to no time. And what I

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Speaker 3: love about it is that you can make it in advance,

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Speaker 3: so all you need to do. We'll get into the

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Speaker 3: recipe because I'm sure everyone will want to make it

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Speaker 3: today or for the rugby flyers. So we've got the cauliflowers,

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Speaker 3: So the coulieflowers roasted up. Not sure if you've used

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Speaker 3: pomegranate the lysis before it a bit of a secret ingredient.

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Speaker 3: Drizzle that over your cauliflower flourettes on the baking trays

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Speaker 3: from cooking oil, sea salt. Toss that together and we

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Speaker 3: put that in the oven at two hundred degrees for

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Speaker 3: about thirty to thirty five minutes. Feel free to add

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Speaker 3: any other vegews in there as well, and then we

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Speaker 3: cook up some quinoa. So we're all about being intelligently

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Speaker 3: lazy in the kitchen. So while your couliflower's roasting, put

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Speaker 3: your kinoa in the pot with the water. Put that

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Speaker 3: away while your kilmore and your cauliflower roasting. We've got

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Speaker 3: some quick pickled red onion, so easy. Just thinly slice

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Speaker 3: your red onion up and you can use any other vgice.

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Speaker 3: You could do carrots or what else, even thinly sliced cauliflower,

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Speaker 3: as well as delicious with some apple cider vinegar or

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Speaker 3: any other red wines, with red wine vinegar, white wine vinegar,

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Speaker 3: sea salt, and stir that all together and just let

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Speaker 3: that pickle away and then it'll be ready by the

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Speaker 3: time you come to plate. We've also got a pomegranate

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Speaker 3: lemon oil, so that's just got some extraversion olive oil,

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Speaker 3: more pomegranate malaspus, the vests and juice of a lemon,

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Speaker 3: and some sea salt. So just add all of those

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Speaker 3: ingredients into a bowl and mix it together. And then

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Speaker 3: once you've got all your components ready, so your roasted cauliflower,

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Speaker 3: your cooked kim while your quick pickled red onion, your

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Speaker 3: pomegranate lemon oil. It sounds like a lot, but honestly,

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Speaker 3: all of them are so simple to prepare. Pretty much

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Speaker 3: just add everything into a bowl. So we add our

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Speaker 3: roasted cauliflower into the bowl. The kiinoa. We've got some kale,

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Speaker 3: so thinly sliced kale leaves, got some fresh herbs in there.

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Speaker 3: Just use whatever you prefer and have it home. We've

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Speaker 3: got some toasted seeds and your red onion, your pomegranate,

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Speaker 3: lemon oil, and toss it all together and you can

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Speaker 3: make that two to three hours in advance. But put

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Speaker 3: it in a snap pop container, easy to transport if

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Speaker 3: you're going to a friends or in a bowl, cover

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Speaker 3: it with a teatowel, clean teatail and then transport it

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Speaker 3: if you're going out as well.

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Speaker 2: That sounds so yum. And I'm a huge fan of

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Speaker 2: pomegranate molasses. Can I just say this recipe could not

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Speaker 2: have come at a better time for me personally? I

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Speaker 2: don't know how many of our listeners are currently staying

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Speaker 2: with their persian in laws, who of course have basically

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Speaker 2: nothing in their cupboards but for pomegranate molasses. And so

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Speaker 2: I can work this out. I'll tell you what. I

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Speaker 2: Am just going to be the son in lawd you

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Speaker 2: know of dreams.

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Speaker 3: Mate, Well, a lot of people actually ask where we

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Speaker 3: get our pomegranate molasses from. You can find it in

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Speaker 3: the international section of your supermarkets, so yeah, I know

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Speaker 3: New World definitely has it. Lebanon Gardens is the brand

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Speaker 3: that we and what the markets generally have so gone

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Speaker 3: check out your international section of just this market to find.

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Speaker 2: Some Yeah, and you guys have got some great little

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Speaker 2: alternatives things you can swap in, right, So for stuff

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Speaker 2: that's seasonal or maybe not quite as seasonal, but you

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Speaker 2: could replace a coulieflower with kermita or eggplant, capsicum, zucchini,

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Speaker 2: anything like that. And you could do that with a

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Speaker 2: few other things, like what could you swap for the

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Speaker 2: keenwa if you're not a huge keen wa fan?

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Speaker 3: Absolutely so brown rice also past the millet's a great

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Speaker 3: gluten free grain. Volgle eat that's the Middle Eastern inspired grain.

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Speaker 3: So you can swap anything out. And Margot and I

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Speaker 3: we really encourage you guys just use what you've got

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Speaker 3: at home and don't feel like you have to gone

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Speaker 3: by every single ingredient at hot that the recipe calls for. So,

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Speaker 3: as you said, vegas can be substudent in, out, in

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Speaker 3: and out. We've got our grains. If you don't have

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Speaker 3: a red onion, put it, yeah, just leave it out

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Speaker 3: all together. As I said, you can use a carrot.

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Speaker 3: You can use thinly sliced coulieflour.

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Speaker 2: Or something like that too.

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Speaker 3: It is exactly it's just a great chance to just

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Speaker 3: stet creative and use what you've got. And Margol and

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Speaker 3: I we always like to serve obviously a salad. We

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Speaker 3: encourage you to serve it with your choice of protein

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Speaker 3: as well, so something like a slow cooked land leg,

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Speaker 3: some steak, salmon, chicken filaffles if you're vegetarian. It all

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Speaker 3: works really well, so good.

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Speaker 2: Hey, thank you so much for Roser. That does sound

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Speaker 2: amazing talking. Yeah, happy Matadiki weekend. We will catch again

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Speaker 2: very soon. Rosa Flanagan. She is one of the Two

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Speaker 2: Raw Sisters. We'll make sure that that recipe is up

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Speaker 2: at newstorkszb dot co do on his zend. But of

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Speaker 2: course you can find heaps of amazing delicious recipes on

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Speaker 2: the Two Raw Sisters app. Just search too Raw Sisters

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Speaker 2: for more.

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Speaker 1: From Saturday Morning with Jack Tame, listen live to News

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Speaker 1: Talks B from nine am Saturday, or follow the podcast

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Speaker 1: on iHeartRadio