Quick Sticky Tandoori Spiced Cauliflower Salad
with Chickpeas and Yoghurt Dressing
- Sulphites
- Milk
- Celery
- May contain traces of allergens
Tandoori gets its name from 'tandoor', an Indian cylindrical clay oven. Our tandoori spice mix includes cinnamon, turmeric, ginger and cumin, bringing the toasty flavours of a tandoor oven to this delicious spiced cauliflower salad.
Ingredients
1 unit(s)
Red Onion
300 grams
Cauliflower Florets
1 carton(s)
Chickpeas
1 sachet(s)
Tandoori Masala Mix
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Red Chilli
1 unit(s)
Medium Tomato
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
27 grams
Apricot Jam
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve, peel and thinly slice the red onion. Halve any large cauliflower florets.
c) Drain and rinse the chickpeas in a sieve, then dry thoroughly with kitchen paper.
d) Spread the cauliflower, chickpeas and half the onion onto a large baking tray. TIP: Use two baking trays if necessary. Sprinkle with the tandoori masala mix. Drizzle with oil, season, then toss to coat.
e) When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
a) Meanwhile, pop the remaining sliced onion into a small bowl.
b) Add half the cider vinegar and sugar for the pickle (see pantry for amount).
c) Add a pinch of salt, mix and set aside to pickle.
a) Halve the red chilli lengthways, deseed, then finely chop.
b) Cut the tomato into 1-2cm chunks.
c) Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
a) In a small bowl, combine half the chilli (add less if you'd prefer things milder), yoghurt, remaining cider vinegar, honey and olive oil for the dressing (see pantry for both amounts).
b) Season the dressing with salt and pepper.
a) Once the veg has roasted, add the apricot jam and stir to evenly coat. Allow to cool slightly.
b) In a large bowl, combine the roasted veg with the lettuce, tomato, pickled onion and yoghurt dressing.
a) Divide the salad between bowls.
b) Top with the remaining chilli to finish.
