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.
July BlogTuesday 31st July 2018
June BlogThursday 28th June 2018
May BlogTuesday 22nd May 2018
April BlogMonday 9th April 2018
Sneaky Pre-View Recipes from 'Teens in The Kitchen'Thursday 22nd March 2018