Charred cauliflower & chick pea salad with a curried yoghurt dressing

After the hottest August bank holiday on record, temperatures have cooled considerably but I am resisting the urge to reach for some socks as it's still officially summer. Working from home after a hectic week of work related trials and tribulations and needing the comfort of a little spice, I knocked up this simple salad to perk up the return to work after a long weekend.



Charred cauliflower & chick pea salad with curried yoghurt dressing - Serves 2

1 small cauliflower
½ red onion, very thinly sliced
1 tin of chickpeas
6 dried apricots, sliced
1 red chilli
1 tbsp fresh ginger, grated
1 tbsp kalongji seeds
handful of fresh coriander, chopped
handful of wild rocket
squeeze of lime
2 free range eggs, boiled
3 tsp curry powder
1 tbsp mayonnaise
1 tbsp low fat natural yoghurt
pinch of sea salt
1 tbsp mixed seeds

Heat the oven to 200℃ and place a small baking tray in the oven to warm. Thinly slice the cauliflower and sprinkle with a heaped tsp of curry powder and a pinch of salt. When your baking tray is nice and hot, add the sliced cauliflower in a thin layer and roast for about 10 minutes until nicely browned at the edges and a little smoky. In a separate bowl add the drained chickpeas, ginger, finely chopped chilli (I use the whole chilli but its up to you), red onion (use a mandolin for really thin slices), apricots, coriander, kalongji seeds and wild rocket and squeeze over the juice of a lime. Take the cauliflower from the oven and toss into the mix whilst still hot. For the dressing mix together the yoghurt, mayonnaise and remaining curry powder with a pinch of salt. Serve the salad with a sliced boiled egg, a drizzle of the dressing and a spoonful of crunchy mixed seeds.

Perfect with a cup of turmeric tea to put back a little sunshine yellow in a rainy day x


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