Name: Cauliflower Chickpea Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 cauliflower, cut in florets; 1tbsp Sunflower Oil; 2tsp turmeric; 400g tinned chickpeas, drained; 100ml soya yogurt; 15g coriander; 2tbsp madras curry powder; 2tbsp water; 75g raisins; dried chilli flakes to taste; bag of baby spinach; Naan bread to serve

Cauliflower should be available from mid to late April. You can use dried or tinned chickpeas. Add extra time when using dried chickpeas.

Preparation

When using dried chickpeas:
Soak 200g dried chickpeas overnight and boil the next day for around 1.5 hours.

Boil the cauliflower for around 3 minutes.
Heat the oil in a pan and add the turmeric, fry for 30 seconds. Add the raisins, cauliflower and chilli flakes and stir-fry for 4 more minutes. Add the drained chickpeas and heat through.

Make a dressing with the yogurt, curry powder, water and coriander.

Put the spinach on a plate, pile the chickpea/cauliflower mix on top of the spinach and add the dressing.
Serve with naan bread.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.