B00CU1W244_EBOK

Indian-spiced cauliflower
and chickpea salad with
blackened onions
SERVES 4 PREP 20 mins COOK 25 mins
Roast cauliflower is sweet and delicious. Teamed here
with Indian spices and chickpeas, it makes for a hearty
salad that is earthy and aromatic.
Preheat oven to 220°C and line two baking trays with
baking paper.
Combine the cauliflower and sweet potato in a large bowl
and spray with cooking oil. Add the garam masala and turmeric
and toss well to coat. Arrange the vegetables in a single layer
on the prepared trays and spray with cooking oil again. Roast for
20–25 minutes, turning once, until golden and tender. Set aside.
Meanwhile, place a large frying pan over high heat. Add
the vegetable oil and onion and cook, stirring regularly, for
8–10 minutes until the onions are blackened, then remove
from the heat and set aside.
Steam or boil the green beans for 4–5 minutes until just tender.
Drain, then refresh in cold water and drain again. Chop in half
and set aside.
Place the yoghurt, cumin and lemon juice in a small bowl and
combine. Season to taste with salt and pepper.