Plato principal
Gut Loving Cauliflower and Chickpea Salad
45 minPara 2Nutri-Score A€€
A
45 min
45 minGut Loving Cauliflower and Chickpea Salad
receta de
@foodiecharley
@foodiecharley
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
sweet potato (medium, cut into cubes)Frutas y verduras1 pieza
cauliflower (cut into florets)Frutas y verduras0,5 piezas
chickpeas (tinned, drained and rinsed)Despensa400 g
ground cuminEspecias5 ml- smoked paprikaEspecias5 ml
- ground corianderEspecias5 ml
garlic (clove, for the yoghurt dressing)Frutas y verduras1 pieza
saltEspecias5 ml
black pepperEspecias2,5 ml
olive oil (glug, for roasting)Despensa15 ml
natural coconut yoghurtLácteos200 ml- extra virgin olive oilDespensa5 ml
- fresh mint (finely chopped)Frutas y verduras5 ml
lemon (juiced)Frutas y verduras0,5 piezas- salad leavesFrutas y verduras50 g
- cherry tomatoesFrutas y verduras10 piezas
por ración
Nutrición
453kcal
- Carbohidratos
- 59 g
- Proteínas
- 16 g
- Grasas
- 17 g
lo que usará
Utensilios
Horno
Bandeja de horno
Bol
paso a paso
Preparación
- Paso 1
Prepare the vegetables
- Cut the sweet potato into cubes and the cauliflower into florets.
- Drain and rinse the chickpeas.
- Paso 2
Season the traybake
- Toss the sweet potato, cauliflower and chickpeas with the ground cumin, smoked paprika, ground coriander, garlic, salt, black pepper and a glug of olive oil.
- Spread everything out on a baking tray.
- Paso 3
Roast
- Roast at 200 °C until tender and golden.
- Paso 4
Make the yoghurt dressing
- Mash the roasted garlic clove into the coconut yoghurt.
- Stir in the extra virgin olive oil, chopped mint, lemon juice, salt and black pepper.
- Paso 5
Assemble the salad
- Arrange the salad leaves and cherry tomatoes in bowls.
- Top with the roasted cauliflower, sweet potato and chickpeas.
- Spoon over the yoghurt dressing and serve.