Cauliflower, Carrot and Red Pepper Salad
Monday 5th February 2018
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.