Plat
Gut Loving Cauliflower and Chickpea Salad
45 minPour 2Nutri-Score A€€
A
45 min
45 minGut Loving Cauliflower and Chickpea Salad
recette de
@foodiecharley
@foodiecharley
1 recette
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ce qu’il vous faut
Ingrédients
sweet potato (medium, cut into cubes)Fruits et légumes1 morceau
cauliflower (cut into florets)Fruits et légumes0,5 morceaux
chickpeas (tinned, drained and rinsed)Épicerie400 g
ground cuminÉpices5 ml- smoked paprikaÉpices5 ml
- ground corianderÉpices5 ml
garlic (clove, for the yoghurt dressing)Fruits et légumes1 morceau
saltÉpices5 ml
black pepperÉpices2,5 ml
olive oil (glug, for roasting)Épicerie15 ml
natural coconut yoghurtProduits laitiers200 ml- extra virgin olive oilÉpicerie5 ml
- fresh mint (finely chopped)Fruits et légumes5 ml
lemon (juiced)Fruits et légumes0,5 morceaux- salad leavesFruits et légumes50 g
- cherry tomatoesFruits et légumes10 morceaux
par portion
Nutrition
453kcal
- Glucides
- 59 g
- Protéines
- 16 g
- Lipides
- 17 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Saladier
pas à pas
Préparation
- Étape 1
Prepare the vegetables
- Cut the sweet potato into cubes and the cauliflower into florets.
- Drain and rinse the chickpeas.
- Étape 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.
- Étape 3
Roast
- Roast at 200 °C until tender and golden.
- Étape 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.
- Étape 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.