Name: Cauliflower, broccoli & chicken salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 small head of cauliflower, cut into florets; 1 small head of broccoli, cut into florets; 420 gram can chickpeas, rinsed, drained; 2 tablespoon olive oil; 1 tablespoon harissa paste; 2 clove garlic, crushed; 250 punnet cherry tomatoes; 1 avocado, seeded, peeled, sliced; 1/2 bunch mint, leaves only; 1/2 bunch coriander, leaves only; 1/4 cup raisins; 1/4 cup raw almonds, roughly chopped; 1 tablespoon pumpkin seeds, toasted; 1 roast chicken, sliced; red wine vinegar to serve

Cauliflower, broccoli & chicken salad

Veges are baked in exotic spices to form this vibrant and tasty chicken salad.

Serves 4

Prep

20M

Cook

35M

Total

55M

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Ingredients

1 small head of cauliflower, cut into florets

1 small head of broccoli, cut into florets

420 gram can chickpeas, rinsed, drained

2 tablespoon olive oil

1 tablespoon harissa paste

2 clove garlic, crushed

250 punnet cherry tomatoes

1 avocado, seeded, peeled, sliced

1/2 bunch mint, leaves only

1/2 bunch coriander, leaves only

1/4 cup raisins

1/4 cup raw almonds, roughly chopped

1 tablespoon pumpkin seeds, toasted

1 roast chicken, sliced

red wine vinegar to serve

Method

1.Preheat oven to moderate, 180°C.

2.In a large bowl, combine cauliflower, broccoli, chickpeas, oil, harissa and garlic. Mix well to coat. Spread over an oven tray and season to taste. Bake for 15-20 minutes.

3.Add tomatoes to tray and bake for a further 10-15 minutes until vegetables are tender and golden, and tomatoes have slightly collapsed. Cool a little.

4.In a bowl, toss vegetable mixture with avocado, herbs, raisins, almonds and seeds. Serve topped with chicken and a drizzle of vinegar.

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Ingredients

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