Turmeric Cauliflower, Chickpea & Butternut Salad
43 mineasy6 original servings
Warm roasted cauliflower, butternut and chickpeas spiced with turmeric, cumin and chilli, tossed with cool baby spinach, fresh parsley and a sharp lemon dressing.
Ingredients
Serves
Roasted Veg
- 800 g cauliflower (about 1 medium head), cut into small florets
- 600 g butternut, peeled and cut into 2 cm cubes
- 800 g chickpeas (2 x 400 g tins), drained
- 1 large onion, sliced thin
- 60 ml olive oil
- 8 g ground turmeric
- 8 g ground cumin
- 5 g ground coriander
- 3 g chilli flakes
To Finish
- 100 g baby spinach
- 30 g fresh parsley, chopped
- 40 ml lemon juice
- 30 ml olive oil (to finish)
- salt and pepper
Instructions
- 1
Heat the oven to 200°C. Toss the cauliflower, butternut, chickpeas and onion with the olive oil, turmeric, cumin, coriander, chilli flakes, salt and pepper.
- 2
Spread across two trays — do not crowd them or they steam instead of roast. Roast 25–30 minutes, turning once, until golden and caramelised at the edges.
Tip: Do not crowd the trays or the vegetables will steam rather than roast.
- 3
Let cool to just warm — not hot or the spinach wilts.
- 4
Toss through the baby spinach, parsley, lemon juice and finishing olive oil. Serve at room temperature.