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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