Cauliflower, Carrot and Red Pepper Salad

Monday 5th February 2018

Cauliflower, Carrot and Red Pepper Salad
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.