Ingredients

• 1/4 cauliflower
• 50 g peas (fresh or frozen)
• 1/2 zucchini
• 1/2 young onion
• 2 cloves of garlic
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon each of chili flakes and oregano
• 1/4 pomegranate
• 80 g feta cheese
• 1 tablespoon parsley
• 1 tablespoon chives

Preparation

1. Cut the cauliflower into florets and drop into salted boiling water. Add the peas and cook until tender, for about 6 - 7 minutes, then drain.
2. Cut the zucchini into slices, then into strips. Dice the onion. Press the garlic through a garlic press.
3. In a pan, in olive oil, sauté the onion until translucent, then add the garlic, zucchini and the drained cauliflower florets and peas. Season with salt, pepper, chili and oregano and sauté for about 3 minutes.
4. Place on a plate, sprinkle with pomegranate, feta cheese, parsley and chives.