Cauliflower, Carrot and Red Pepper Salad

Monday 5th February 2018

Serves: 6
This delicious and colourful salad will really help you to beat off any winter blues. Left overs can be chilled and used the next day.
1 medium cauliflower, florets only
1 long red pepper, seeded and roughly chopped
2 medium carrots, sliced
2 Tbsp. olive oil
1 Tsp. smoked ground paprika
2 Tsps. Medium curry powder
50g blanched hazel nuts
1x 400g can chick peas, drained
Handful freshly chopped parsley
Handful freshly chopped mint
8 cherry tomatoes, halved
For the Dressing:
1 Tbsp. Granary mustard
Juice ½ orange
1 Tbsp. red wine vinegar
1 Tsp. runny honey
1 Cox’s apple, cored and chopped but not peeled, tossed in a little lemon juice to stop it discolouring

Heat oven to 220C, 200C fan, Gas 6.

In a large mixing bowl, combine the cauliflower, red pepper, and carrots with the oil and spices. Stir well.

Spread out on a large baking sheet, lined with non- stick lining paper.

Roast for 20-25 minutes, until lightly charred and tender, adding the hazelnuts to the baking tray for the last 5 – 7 minutes as they brown quite quickly. 

Remove from oven and set aside.

Prepare the dressing. In a large mug or jam jar combine all the ingredients for the dressing. Whisk with a fork or put lid on top of jar and shake well.

Transfer the cooked vegetables to a large salad bowl. Add the chick peas, parsley, mint and tomatoes. Add the prepared apple and toss everything together.

Pour over the dressing and toss to coat. Serve immediately.


Other posts