Mildly spiced and crunchy salad, a delicious and simple side dish or starter

Ingredients

• 1 medium cauliflower cut into bite-sized florets
• 1 x 410 g can Rhodes Quality Chickpeas in Brine, drained
• 30 ml (2 Tbsp) olive oil
• 15 ml (1 Tbsp) Pakco Traditional Masala Curry Powder
• 10 ml (2 tsp) Hinds Ground Ginger 
• salt and freshly cracked black pepperDressing
  
• 125 ml (½ cup) plain yoghurt
• 5 ml (1 tsp) Pakco Traditional Masala Curry Powder
• 10 ml (2 tsp) Rhodes Quality Apricot Jam
• 15 ml (1 Tbsp) Dijon Mustard
• 30 ml (2 Tbsp) apple cider vinegar
• 15 ml (1 Tbsp) olive oil
• 15 ml (1 Tbsp) water
• 1 garlic clove, crushed
• salt and freshly cracked black pepper 
• To garnish: freshly chopped coriander 

Method

1. Place the cauliflower florets and the Rhodes Quality Chickpeas onto a baking tray that has been sprayed with non-stick spray.
2. Mix the olive oil, Pakco Traditional Masala Curry Powder and Hinds Ground Ginger in a small bowl. 
3. Season well, pour over the cauliflower and chick peas, and toss to evenly coat.
4. Bake in an oven preheated to 180℃ for +/- 35 minutes, tossing regularly until the cauliflower is tender, and the chickpeas crisp.
5. Prepare the dressing by whisking together the yoghurt, Pakco Traditional Masala Curry Powder, Rhodes Quality Apricot Jam and the remaining ingredients together until smooth.
6. Season to taste.
7. Turn the roasted cauliflower and chickpeas into a bowl. 
8. Pour over the dressing and garnish with the fresh coriander.
9. Serve warm.

Serving

Serves 4

Cooking Times

Prep Time:  15 minutes Cooking Times:  35 minutes