Sticky Sambal Cauliflower and Chickpea Salad
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Sticky Sambal Cauliflower and Chickpea Salad

with Creamy Gochujang Dressing and Croutons

Tags:
Calorie Smart
•Veggie
Allergens:
Cereals containing gluten
•Egg
•Mustard
•Soya
•Peanut

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time15 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

300 grams

Cauliflower Florets

1 carton(s)

Chickpeas

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

1 unit(s)

Baby Gem Lettuce

15 grams

Sambal Paste

32 grams

Sweet Chilli Sauce

30 grams

Honey

64 grams

Mayonnaise

(Contains Egg, Mustard)

30 grams

Gochujang Paste

(Contains Soya)

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

Not included in your delivery

1 tbsp

Olive Oil

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Nutritional information

Energy (kJ)2414 kJ
Energy (kcal)577 kcal
Fat26 g
of which saturates3.4 g
Carbohydrate67.8 g
of which sugars30.4 g
Protein18.4 g
Salt2.78 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Sieve
•Knife
•Large Bowl
•Small Bowl
•Rolling Pin

Instructions

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Halve any large cauliflower florets. Drain and rinse the chickpeas in a sieve.

b) Pop the cauliflower and chickpeas onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

c) When the oven is hot, roast on the top shelf until golden brown and tender, 15-18 mins. 

2

a) Tear the ciabatta into roughly 2cm chunks.

b) Pop the ciabatta onto another medium baking tray in a single layer. Drizzle with oil, season with salt and pepper, then toss to coat. Bake on the middle shelf until golden, 8-10 mins.

c) When ready, remove from the oven and set aside.

3

a) Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

b) In a small bowl, combine the sambal, sweet chilli sauce and half the honey. This is your sticky sauce - set aside.

c) In a large bowl, combine the mayonnaise, gochujang, olive oil (see pantry for amount) and remaining honey. Season with salt and pepper. Set your dressing aside.

4

a) When the cauliflower has 5 mins remaining, remove from the oven and drizzle over the sticky sauce.

b) Toss to combine and return to the oven for the remaining time, 5 mins.

5

a) Crush the peanuts in the unopened sachet using a rolling pin.

b) When everything's ready, add the baby gem, croutons, cauliflower and chickpeas to the dressing bowl. Toss to coat.

6

a) Share the salad between bowls.

b) Sprinkle over the peanuts.

c) Enjoy!

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