Roasted chickpea and cauliflower salad
Prep
20 min
Cook
30 min
Serves
4
Skill
Vegetarian
Prep
20 min
Cook
30 min
Serves
4
Skill
Ingredients
- 1 cauliflower, cut into small florets
- 400g can chickpeas, drained
- 1-2 tbs Marmite™
- 2 tbs white or black sesame seeds
- 2 tsp ground cumin
- 1 tbs liquid honey
- 2 tbs olive oil
- 3 spring onions, sliced
- 2 cups baby spinach or kale leaves, raw
Mint, yoghurt and hummus dressing
- 1/2 cup Greek yoghurt
- 1/2 cup hummus
- 1/2 small cucumber, peeled, grated, drained
- 1/2 cup mint leaves, roughly chopped
- 1 lemon, juice and zest
- 1 tsp whole grain mustard
Nutrition per serving
1710 kJ
energy kj
18 g
protein
5 g
saturated fat
13 g
dietary fibre
32 g
carbohydrate
11 g
sugars
808 mg
sodium
Method
- Preheat the oven to 200°C. Line an oven tray with baking paper. Trim the cauliflower and cut into small florets. Spread florets and chickpeas over the baking tray.
- Mix together the Marmite with the sesame seeds, ground cumin, honey and olive oil. Stir well. Season to taste with freshly ground black pepper. Mix in 2 tbs boiling water to help dissolve the mix. Pour mixture over the cauliflower and chickpeas and toss to evenly coat.
- Place tray in oven and cook for 20 minutes until cauliflower is tender and fragrant. Allow to cool slightly.
- Make the dressing by mixing together the yoghurt, hummus, cucumber, mint, lemon and mustard together in a small bowl. Season to taste.
- Assemble the salad, toss together the roasted cauliflower and chickpeas with the spring onions and baby spinach or kale leaves. Serve with dressing on the side.
- 1 cauliflower, cut into small florets
- 400g can chickpeas, drained
- 1-2 tbs Marmite™
- 2 tbs white or black sesame seeds
- 2 tsp ground cumin
- 1 tbs liquid honey
- 2 tbs olive oil
- 3 spring onions, sliced
- 2 cups baby spinach or kale leaves, raw
Mint, yoghurt and hummus dressing
- 1/2 cup Greek yoghurt
- 1/2 cup hummus
- 1/2 small cucumber, peeled, grated, drained
- 1/2 cup mint leaves, roughly chopped
- 1 lemon, juice and zest
- 1 tsp whole grain mustard
Nutrition per serving
1710 kJ
energy kj
18 g
protein
5 g
saturated fat
13 g
dietary fibre
32 g
carbohydrate
11 g
sugars
808 mg
sodium
- Preheat the oven to 200°C. Line an oven tray with baking paper. Trim the cauliflower and cut into small florets. Spread florets and chickpeas over the baking tray.
- Mix together the Marmite with the sesame seeds, ground cumin, honey and olive oil. Stir well. Season to taste with freshly ground black pepper. Mix in 2 tbs boiling water to help dissolve the mix. Pour mixture over the cauliflower and chickpeas and toss to evenly coat.
- Place tray in oven and cook for 20 minutes until cauliflower is tender and fragrant. Allow to cool slightly.
- Make the dressing by mixing together the yoghurt, hummus, cucumber, mint, lemon and mustard together in a small bowl. Season to taste.
- Assemble the salad, toss together the roasted cauliflower and chickpeas with the spring onions and baby spinach or kale leaves. Serve with dressing on the side.