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Indian Spiced Cauliflower and Broccoli Salad

1 head of cauliflower, cut into florets
2 heads of broccoli, cut into florets
400g chickpeas, rinsed, drained
1 tablespoon olive oil
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon ground turmeric
1 small red onion, thinly sliced
½ cup coriander leaves
½ cup mint leaves
Lemon wedges to serve

Pre heat over to 200 degrees. Line a baking tray with baking paper.

Combine the broccoli, cauliflower, chickpeas, oil, cumin seeds, ground coriander, garam masala and turmeric in a large bowl. Season with salt and pepper and toss to combine.

Spread over the lined baking tray and bake for 20 minutes, turning occasionally, until cauliflower is lightly golden brown and tender. Remove from the oven and set aside to cool slightly.

Transfer the cauliflower mixture to a large bowl. Add the onion, coriander and mint and toss to combine.

Serve with lemon wedges.