Roasted Cauliflower And Chickpea Salad With The Avocado Dressing That Goes With Everything
I can’t stop making this salad at the moment. It ticks all the boxes, it’s hearty and satisfying but also tastes light and fresh which is quite a tricky feat to achieve. Also this dressing is a really good one to have in your repertoire – it’s seriously quick and easy to make and you can smother it on pretty much anything and it tastes delicious.
This makes a lovely packed lunch and is easy to double the recipe so you can have it for supper and then have enough to take to work the next day.
- Yield: Serves 2
Ingredients
400g cauliflower, chopped
1 x drained can of chickpeas,
good slug of olive oil – approx 30ml
Salt and pepper
1 tbsp turmeric
1 tbsp cumin
2 tsp paprika
Sea salt and pepper
4 radishes, sliced
Handful of rocket
6 mint leaves, sliced
sprinkle of Nigella seeds
1/2 avocado, sliced
For the dressing:
1/2 avocado
juice of 1/2 lime
2tbsp olive oil
1tbsp Apple cider vinegar
1/3 cup mayonnaise
1 clove garlic, crushed
1 tsp honey
salt and pepper
Instructions
Preheat the oven to 220c
Chop the cauliflower into florets and place in a baking tray. Drain the chickpeas and place them in a separate tray. Divide the spices between the two trays. Sprinkle generously with salt and a good glut of olive oil goes in too.
These both go into the hot oven for 20-25 mins until lovely and golden. Give them a shake half way through.
While they are cooking you can get on with the dressing. Place all the ingredients for the dressing into a blender and whizz until smooth.
Once the cauliflower and chickpeas are cooked, you can assemble the salad. Drizzle over a little of the dressing – you don’t want to drown it. Sprinkle over the rocket, radishes and sliced avocado. Finish the Nigella seeds.
Enjoy!
