Turmeric-roasted cauliflower, grape, chickpea and mint salad
Please log in to save or rate.
6 (as a side)
Time to make:
45 mins (Hands-on time: 15 mins, Cooking time: 30 mins)
$1.80 per serve
(at time of publication)
Full ingredients list:
1 teaspoon ground cumin
1 teaspoon ground turmeric
600g cauliflower, cut into florets
450g broccoli, cut into florets
400g can no-added-salt chickpeas, rinsed, drained
200g seedless red grapes
1 tablespoon tahini
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 cup chopped fresh mint
1/2 cup chopped fresh flat-leaf parsley
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Line 2 baking trays with baking paper. Combine cumin and turmeric. Put cauliflower on 1 tray. Sprinkle with half of the spices and spray lightly with olive oil. Roast for 15 minutes. Add broccoli to tray; sprinkle with remaining spices, toss and spray with olive oil. Place chickpeas and grapes on second tray; spray with olive oil. Roast both trays for a further 10–15 minutes, or until vegetables are tender and chickpeas are crisp.
Step 2Meanwhile, combine tahini, olive oil and lemon juice in bowl. Add 2–3 tablespoons of warm water and whisk until desired consistency. Add black pepper.
Step 3Combine roasted vegetables, chickpeas, grapes, mint and parsley in a large serving bowl. Drizzle with tahini dressing. Serve.
About this recipe
First published: December 2017