Turmeric-roasted cauliflower, grape, chickpea and mint saladReviewed by our expert panel
(at time of publication)
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 4 cups cauliflower florets
- spray oil
- 6 cups broccoli florets
- 400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed and drained
- 200g seedless red grapes
- 1 tablespoon tahini
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- black pepper
- ½ cup chopped fresh mint
- ½ cup chopped fresh flat-leaf parsley
1 Preheat oven to 180°C. Line 2 baking trays with baking paper. In a cup, combine cumin and turmeric. On the first tray, place cauliflower, sprinkle with half of the spices and spray lightly with oil. Roast for 15 minutes. Add broccoli to tray, sprinkle with remaining spices, toss and spray with oil. On the second tray, place chickpeas and grapes and spray with oil. Roast both trays for a further 10-15 minutes, or until vegetables are tender and chickpeas are crisp.
2 Meanwhile, in a bowl, combine tahini, olive oil and lemon juice. Add 2-3 tablespoons of warm water and whisk until it reaches desired consistency. Add pepper.
3 In a large bowl, combine roasted vegetables, chickpeas, grapes, mint and parsley. Drizzle with tahini dressing. Serve.
Make it gluten free: Check spices and tahini are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2g
Dietary fibre 9g
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