Almond Dukkah Roasted Cauliflower Salad – With Avocado And Chickpeas
1
Overview
Ingredients 22 items
Directions
Overview
Ingredients 22 items
Directions
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.
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