Name: Cauliflower and chickpea salad with yoghurt dressing
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: Yoghurt dressing; 1/4 cup greek-style natural yoghurt; 1 tablespoon tahini; 1 tablespoon lemon juice; Cauliflower and chickpea salad; 2 tablespoon vegetable or olive oil; 700 gram cauliflower, florets removed, stem trimmed and chopped; 1 teaspoon finely grated lemon zest; 1/4 cup chopped flat-leaf parsley; 2 tablespoon currants; 400 gram can chickpeas, rinsed; 2 tablespoon chopped walnuts, toasted; 80 gram baby rocket leaves

Ingredients

Yoghurt dressing

1/4 cup greek-style natural yoghurt

1 tablespoon tahini

1 tablespoon lemon juice

Cauliflower and chickpea salad

2 tablespoon vegetable or olive oil

700 gram cauliflower, florets removed, stem trimmed and chopped

1 teaspoon finely grated lemon zest

1/4 cup chopped flat-leaf parsley

2 tablespoon currants

400 gram can chickpeas, rinsed

2 tablespoon chopped walnuts, toasted

80 gram baby rocket leaves

Method

1.YOGHURT DRESSING: In a jug, whisk together ingredients with 1 tablespoon warm water. If too thick, add more water. Season.

2.CAULIFLOWER AND CHICKPEA SALAD: In a deep frying pan, heat oil on moderately high heat. Add cauliflower; cover. Cook, stirring occasionally, for 5 minutes. Remove lid. Cook, stirring occasionally, for 2 minutes or until golden and tender.

3.Add zest, parsley, currants, chickpeas and walnuts. Cook and stir for 1 minute or until heated. Season. Cool slightly. Add rocket; toss. Drizzle with yoghurt dressing. Serve warm.

Yoghurt Dressing: Makes 1/2 cup.
Note

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Ingredients

Method

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