Turmeric, roasted cauliflower, curried chickpeas & kale salad
May 31, 2017
Category
Recipes
Persons
2
Ingredients
For the kale salad:
- 1 tbsp extra-virgin olive oil
- 2 tbsp tahini, plus extra to drizzle
- Juice of ½ lemon
- 1 garlic clove, minced or grated
- 1 tbsp water
- ¼ tsp salt
- 200g kale, shredded
- ½ red onion, finely sliced
- 2 tbsp Linwoods Milled Organic Flaxseed Sunflower & Pumpkin Seeds
For the roasted cauliflower
- 1 cauliflower head, cut into florets
- ½ tsp salt
- 2 tsp turmeric
- 1 tbsp extra-virgin olive oil
For the curried chickpeas:
- ½ tsp smoked paprika
- ½ tsp mild chilli powder
- ¼ tsp cumin
- ¼ tsp turmeric
- ¼ tsp salt
- 1 x 400g tin of chickpeas, rinsed and drained
- 1 tbsp extra-virgin olive oil
Instructions
- To make the dressing for the kale salad, whisk together the olive oil, tahini, lemon juice, garlic, water and salt. Pour it over the kale and massage for 2–3 minutes – massaging the kale softens the leaves and deepens the flavour of the salad. Cover with cling film and set aside. This step can be done several hours ahead of time.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Line a baking tray with tinfoil.
- Toss the cauliflower with the salt, turmeric and olive oil, and place on the baking tray. Bake for 30 minutes.
- In a small bowl, combine the seasoning for the curried chickpeas. Add the spices to the chickpeas and gently toss. Heat the olive oil in a large pan and cook the chickpeas for 10 minutes.
- Add the onion, seeds, roasted cauliflower and chickpeas to the kale salad and gently toss.
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