





ALMOND DUKKAH ROASTED CAULIFLOWER SALAD – WITH AVOCADO AND CHICKPEAS
(Serves 4)
750 g cauliflower florets
2 tins chickpeas, drained and rinsed
45 ml almond dukkah
45 ml olive oil
salt and black pepper
AVOCADO DRESSING
2 ripe avocadoes, peeled, halved
150 ml full cream yoghurt OR vegan yoghurt
30 ml olive oil
15 ml fresh dill, chopped
1 lime, juiced and zested
1 garlic clove, crushed
salt and black pepper to taste
ALMOND DUKKAH
60 ml coriander seeds
60 ml sesame seeds
15 ml ground cumin
10 ml black or pink peppercorns
50 g chopped dry-roasted almonds
5 ml salt
15 ml castor sugar
TO SERVE
50 g chopped salted and roasted almonds
mint leaves for serving
6 radishes, thinly sliced
METHOD:
- TO MAKE THE DUKKAH: Toast the coriander seeds, sesame seeds, cumin and peppercorns on medium heat in a frying pan for about 5 minutes. Cool and add the castor sugar, salt and the almonds. Place in a grinder and grind (not too fine)
- Preheat the oven to 200°C
- Roast the cauliflower and chickpeas (separately) in the oven on baking trays, sprinkled with the olive oil and dukkah for about 20 minutes. Cool
- TO MAKE THE DRESSING: Combine half of the avocado, yoghurt, extra 30 ml olive oil, dill, garlic and the lime juice and lime zest in a blender. Season with salt and pepper.
- TO ASSEMBLE: Combine the cauliflower and chickpeas on a large serving plate, add the rest of the avocado, the chopped almonds, radish, mint leaves and drizzle with the dressing
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