Dukkah-roasted cauliflower salad with creamy avocado dressing

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.

Preparation

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.

Ingredients

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.