Sticky Sambal Cauliflower and Chickpea Salad
with Creamy Gochujang Dressing and Croutons
Fall in love with salads again with our Sticky Sambal Cauliflower and Chickpea Salad. Sambal contains herbs and spices such as red chillies, lemongrass and tamarind to give vibrant heat, whilst the creamy gochujang dressing gives a spicy-sweetness to the rest of your salad.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 traces of: Nuts, Sesame)
Not included in your delivery
1 tbsp
Olive Oil
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Halve any large cauliflower florets. Drain and rinse the chickpeas in a sieve.
c) 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.
d) When the oven is hot, roast on the top shelf until golden brown and tender, 15-18 mins.
a) Meanwhile, 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.
c) Bake on the middle shelf until golden, 8-10 mins.
d) When ready, remove from the oven and set aside.
a) While everything's in the oven, 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. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
c) In a large bowl, combine the mayonnaise, gochujang (add less if you'd prefer things milder), olive oil (see pantry for amount) and remaining honey. Season with salt and pepper. Set your dressing aside.
a) When the cauliflower has 5 mins left, 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.
a) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
b) When everything's ready, add the baby gem, croutons, roasted cauliflower and chickpeas to the dressing bowl. Toss to coat.
a) Share the salad between your serving bowls.
b) Sprinkle over the peanuts to finish.
c) Enjoy!
