

Rebecca Strachan Adv. Dip. Nat
Naturopath / Nutritionist / Herbalist
Iridologist
0405 404 825 (email preferred)
Email: Rebecca@healingwithincentre.com
SUNSHINE COAST, Noosa QLD

Cauliflower Salad
Ingredients
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1/4 cup olive oil
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3 tsp ground coriander
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2 tsp ground sumac
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1 garlic clove, crushed
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1 cauliflower, cut into florets
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400g dried chickpeas, soaked, rinsed and boiled till soft.
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200g baby spinach leaves
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1/4 bunch flat leaf parsley, leaves picked
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1/4 bunch mint, leaves picked
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1/3 cup shelled pistachios, lightly toasted, chopped
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1/2 cup tahin
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1 lemon, juiced
Method
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1. Preheat oven to 200°c. Line a large baking tray with baking paper.
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2. Combine oil, spices and garlic in a bowl. Add cauliflower florets and chickpeas and toss to coat. Transfer to prepared tray. Bake for 35 minutes or until golden and tender. Cool.
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3. For dressing, whisk tahini, lemon juice and garlic together in a bowl. gradually add 1/3 cup of water until desired consistency.
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4. To serve, toss cauliflower and chickpeas with spinach and herbs. Transfer to a serving platter, drizzle with a little dressing and scatter with pistachios. Serve with remaining dressing.