Temper the heat of this spicy vegan salad with sweet mango chutney dressing.
Ingredients
- 1 head cauliflower, cut into florets
- 2 heads broccoli, cut into florets
- 400g can chickpeas, rinsed, drained
- 1 tbs olive oil
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1 small red onion, thinly sliced
- 1/2 cup coriander leaves
- 1/2 cup mint leaves
- Lemon wedges, to serve
Mango chutney dressing
- 1 tsp cumin seeds
- 2 tbs mango chutney
- 1 tbs lemon juice
- 1 tbs olive oil
Method
- Step 1Preheat oven to 200C. Line a baking tray with baking paper. Combine the cauliflower, broccoli, chickpeas, oil, cumin, ground coriander, garam masala and turmeric in a large bowl. Season with salt and pepper and toss to combine. Spread over the lined tray. Bake in preheated oven, turning occasionally, for 20 minutes or until cauliflower is lightly golden brown and tender. Remove from heat and set aside to cool slightly.
- Step 2To make the mango chutney dressing, toast the cumin seeds in a small saucepan over medium heat for 1 minute or until aromatic. Remove from heat. Transfer to a small bowl. Add the mango chutney, lemon juice and olive oil and toss to combine. Season with salt and pepper.
- Step 3Transfer the cauliflower mixture to a large bowl. Add onion, coriander and mint leaves and toss to combine. Drizzle with mango dressing and toss to combine. Divide among serving plates, serve with lemon wedges.
- Diabetes friendly
- High fibre
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegan
Nutrition
1029 kj
Energy
8.7g
Fat Total
1.2g
Saturated Fat
9.1g
Fibre
8.8g
Protein
1.76mg
Cholesterol
6.5g
Carbs (sugar)
36.9g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Guy Bailey
- Publication: Taste.com.au
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