Curried Pumpkin and Cauliflower Salad
Serves
6
Total Time
45mins
Calories
278
It will make the perfect next day lunch, is great with anything grilled (we had chicken). Add herbs at will.
- Pumpkin500 gpeeled, cubed
- Cauliflower½cubed
- Shallot1finely chopped
- Celery stalk1sliced
- Canned chickpeas400 gdrained
- Lemon1juice of
- Extra virgin olive oilas needed
- Sea saltas needed
- Mint leaves10 g
- Thai basil10 g
- Cilantro10 g
- Fresh parsley10 g
- Pumpkin seeds40 g
- Flaxseeds20 g
- Sunflower seeds40 g
- Dried cranberriesas needed
- Greek yogurt200 g
- Ground cumin1 teaspoon
- Ground coriander1 teaspoon
- Ground turmeric2 tablespoons
- Chili flakes1 teaspoon
Ingredients
- 1. Pre-heat oven - 180°C
- 2. Add pumpkin to a clean baking sheet
- 3. Drizzle with extra virgin olive oil
- 4. Sprinkle with sea salt
- 5. Bake - approx 30 min, 180°C
- 6. Let cool
- 7. Add cauliflower, shallot, celery stalk, canned chickpeas, mint leaves, Thai basil, cilantro and fresh parsley to a clean large mixing bowl
- 8. Mix until well combined
- 9. Add pumpkin seeds, flaxseeds, sunflower seeds and dried cranberries to a clean frying pan
- 10. Toast in frying pan until fragrant
- 11. Transfer seeds to salad
- 12. Add greek yogurt, ground cumin, ground coriander, ground turmeric, chili flakes, lemon and sea salt to a clean large mixing bowl
- 13. Mix until well combined
- 14. Transfer content of baking sheet to salad
- 15. Transfer dressing to salad
- 16. Mix until well combined
- 17. Serve immediately
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
