Almond Dukkah Roasted Cauliflower Salad – With Avocado And Chickpeas

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A flavorful and nutritious salad featuring roasted cauliflower, chickpeas, avocado, and a homemade almond dukkah, topped with a creamy avocado dressing.

  • 750g Cauliflower Florets
  • 2 Tins Chickpeas
  • 45ml Almond Dukkah
  • 45ml Olive Oil
  • Salt and Black Pepper for Seasoning

Avocado Dressing

  • 2 Avocados
  • 150ml Yoghurt
  • 30ml Olive Oil
  • 15ml Chopped Fresh Dill
  • 1 Lime, Juiced and Zested
  • 1 Garlic Clove
  • Salt and Black Pepper for Seasoning

Almond Dukkah

  • 60ml Coriander Seeds
  • 60ml Sesame Seeds
  • 15ml Ground Cumin
  • 10ml Black or Pink Peppercorns
  • 50g Almonds
  • 5ml Salt
  • 15ml Castor Sugar

To Serve

  • 50g Chopped, Roasted, and Salted Almonds
  • Mint Leaves
  • 6 Radishes

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 caster sugar, salt, and 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 olive oil and dukkah, for about 20 minutes. Cool.