Looking for a delicious recipe for your next weekend picnic? This little beauty is packed full of protein, vitamins and taste. Try it out on your flatmates and take all the praise!
You’ll need:
Salad:
4 eggs
1 head cauliflower, cut into florets, large florets halved
400g can chickpeas, rinsed and drained
2 tbsp olive oil
2 tbsp dukkah, plus extra to sprinkle (optional)
60g baby spinach needs
1/2 bunch radishes, thinly sliced
1/2 bunch mint leaves
1 tbsp currants
Dressing:
1 small ripe avocado
1/2 bunch mint leaves
1/2 cup baby spinach leaves
1/4 cup apple cider vinegar
1 small garlic clove, crushed
1. Preheat oven to 220°C/200°C fan forced. Line a large oven tray with baking paper.
2. Half fill a medium saucepan with cold water. Gently lower in eggs. Bring to a simmer over medium heat and cook for 5 minutes. Use a slotted spoon to transfer to iced water. Peel and set aside.
3. Toss cauliflower and chickpeas in oil and dukkah on prepared tray. Roast for 25 minutes, until cauliflower is tender and starting to brown around the edges.
4. For the avocado dressing, blend or process all ingredients in a small food processor or blender until smooth, adding 1/2 cup of water to make a think dollop consistency. Season with salt and pepper to taste.
5. Toss radish, mint and currants through roast cauliflower and chickpeas. Top with halved eggs and drizzle with dressing. Sprinkle with extra dukkah, if you like.
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