Roasted cauliflower and kumara salad with chicken and feta

Author: Rebecca Johnston

Photographer: Devin Hart

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

3 cups cauliflower florets
400g kumarasweet-potatoX, peeled and diced in 1–2cm cubes
1 teaspoon mild curry powder
1 tablespoon olive oil
pinch of salt
freshly ground black pepper
¾ cup frozen edamame beans, defrosted
2 tablespoons pumpkin seeds
250g cooked lean chicken, shredded
100g feta
3 cups baby spinach leaves
Dressing
⅓ cup low-fat plain yoghurt
1 teaspoon runny honey
1 teaspoon wholegrain mustard
To serve
handful coriandercilantroX leaves

Instructions

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1 Heat oven to 200°C. Line a deep baking tray with baking paper.

2 Place cauliflower and kumara in baking tray, sprinkle with curry powder, add oil and season with salt and pepper, then use your hands to mix through well. Bake for 25 minutes, turning after 15 minutes, and remove from oven.

3 Scatter with edamame beans and pumpkin seeds and return to oven for a further 5 minutes. Remove from oven and add chicken, feta and spinach leaves and toss well.

4 Combine dressing ingredients in a small bowl and mix well.

5 Divide salad among plates and drizzle with dressing. Scatter with coriander leaves.

Variations

Make it gluten free: Check curry powder and mustard are gluten free.

Nutrition Info (per serve)

Calories 398 cal

Kilojoules 1670 kJ

Protein 28 g

Total fat 18 g

Saturated fat 6 g

Carbohydrates 30 g

Sugar 11 g

Dietary fibre 7 g

Sodium 540 mg

Calcium 200 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.