What’s with all the salads you ask ? This Donna Hay dukkah-roasted cauliflower salad with creamy avocado dressing is delicious, and healthy, and good for you. I will say no more.
This recipe is from one of my stash of Donna Hay “Fresh and Light” Magazines. They are proving to be a wonderful reference for quick and easy to prepare healthy meals.
Preheat oven to 220C Place the cauliflower and chickpeas on 2 large baking trays lined with baking paper and drizzle with the oil. Top with the dukkah and salt and toss to combine. Roast for 18-20 minutes or until golden brown.
To make the dressing, place 1 avocado half in a medium bowl. Add the yoghurt, dill, lemon juice and water. Using a hand-held blender, blend until smooth and creamy.
Top the cauliflower and chickpeas with the radish, mint and remaining avocado. Drizzle with the creamy avocado dressing to serve.
800g cauliflower florets
2 x 400g cans chickpeas drained and rinsed
1/4 cup olive oil
1 tablespoons dukkah
1 teaspoon sea salt flakes
2 avocados, halved and quartered
1/2 natural Greek-Stylle yoghurt
2 tablespoons dill sprigs
1 tablespoon lemon juice
1/4 cup water
1 bunch breakfast radishes, halved
1 cup mint leaves.
Share this Post