Curried Cauliflower and Chic Pea Salad
Serves: 4
Time: 40 mins
This is one of my favourite salads to make all year round, I will mix it up with slight variations on the ingredients, pumpkin works well or rice through it is often nice for a touch of carb if your feeling hungrier, and if you can’t get hold of pomegranate then a dried fruit like cranberries or currants are a great substitute but tonight I have kept it nice and simple and gone with modest ingredients as an easy traybake dinner. If you like the rustic look (which I do) then you can build this salad on the roasting tray and serve it as I have done. And of course, a bonus to that is you save on washing up dishes
Leftovers
Tonight’s recipe makes a really decent sized salad but if you wanted to bulk it up a bit then some rice and extra veg would work a treat
During Pomegranate Season
Pomegranate are a great price durring season but if you aren't too keen on the inflated cost durring the off season then buy frozen they look and taste just as good, but you will need to drain off the juice once defrosted.
What you'll need
1 large cauliflower
1 x 400g tin chic peas
4 carrots
1 pommegranate
1/3 bunch coriander
1/3 bunch mint
1/2 cup of blanched almonds
1/2 cup greek yoghurt
1/2 lemon
From the pantry
1 tablespoon tahini
1 heaped teaspoon curry powder
Olive oil
Salt and pepper
Optional Xtra for Lunch
1/4 piece of Pumpkin
1/4 cup of rice
More is Less
Do you love Greek yoghurt as much as me?Greek yogurt is a staple in our house so I buy the 1kg tub of Jalna pot set mmmm mm.
Prep and Cook
Preheat oven to 1eighty
Roast veg
Cut cauliflower into large florets and pop into a mixing bowl.
Leave the skin on the carrot and remove the core then slice in half lengthways, then cut into chunks and add to the cauliflower.
Drain the chic peas and add to the veg along with enough olive oil to generously coat, the curry powder and salt and pepper. Toss well.
Spread out on an oven tray lined with paper, and bake for 40 mins or until slightly charred.
Make Tahini Yoghurt
Mix the yoghurt together with the tahini and juice from 1 lemon, season well.
Roast Almonds
Place almonds on a small baking tray and cook for 7 minutes till lightly golden brown.
Plate it Pretty
Wash and pick the tips of your mint and coriander.
Deseed or defrost pomegranate.
Once the veg are cooked, give them a gently toss on the tray with a flipper.
Scatter over the almonds, then your herbs, scatter around the pomegranate and top with splashes of tahini yoghurt.
Enjoy!
Lunch tomorrow
If you have the time extra veg like a pumpkin would be great to bulk up the leftovers and a rice like wild or brown.
Store yogurt dressing in a separate container and add when ready to eat.