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Roast Cauliflower & Chickpea Salad with Yoghurt Feta Dressing
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Roast Cauliflower & Chickpea Salad with Yoghurt Feta Dressing

Looking for a filling salad that is full of flavour? This roast cauliflower and chickpea salad has a delicious creamy feta and yoghurt dressing sure to become your go-to for meal-prep and dinner parties
Makes 4
Prep Time 15 minutes
Cook Time 30 minutes
Easy

Ingredients

2 carrots, peeled and cut into julienne pieces
1/2 small cauliflower, broken into small florets
1 1/2 tsp Gregg's ground Cumin
1 tsp Gregg's ground Coriander
3 Tbsp olive oil
3 Tbsp lemon juice
1 Tbsp honey
400g can Wattie's Chickpeas in Spring Water, drained
1/4 cup dried cranberries (optional)
2 cups thinly sliced spinach leaves
Whipped Yoghurt and Feta Dressing
1/4 cup unsweetened Greek yoghurt
75g creamy vegetarian feta
1/4 tsp Gregg's ground Cumin

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Preheat oven to 200°C (fan assisted). Put carrots and cauliflower into a mixing bowl. Add Gregg's ground Cumin, Gregg's ground Coriander and 2 Tbsp of the measured olive oil. Toss to coat the vegetables. Tip onto a baking paper lined oven tray in a single layer. Roast vegetables for 25-30 minutes, or until tender.
Step 2
While the vegetables are roasting make the marinade by whisking together lemon juice, honey and remaining 1 Tbsp of olive oil.
Step 3
Return the hot roasted vegetables to the mixing bowl. Add Wattie's Chickpeas and dried cranberries (optional). Pour over the marinade and toss to coat. Allow the vegetables to cool to room temperature, allowing the flavours to absorb into the vegetables. Just before serving toss through the spinach. Serve with the Whipped yoghurt and Feta Dressing.
Step 4
To make the dressing blend together the yoghurt, feta and cumin either in a blender, food processor or use a fork.

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2 carrots, peeled and cut into julienne pieces
1/2 small cauliflower, broken into small florets
1 1/2 tsp Gregg’s ground Cumin
1 tsp Gregg’s ground Coriander
3 Tbsp olive oil
3 Tbsp lemon juice
1 Tbsp honey
400g can Wattie’s Chickpeas in Spring Water, drained
1/4 cup dried cranberries (optional)
2 cups thinly sliced spinach leaves
Whipped Yoghurt and Feta Dressing
1/4 cup unsweetened Greek yoghurt
75g creamy vegetarian feta
1/4 tsp Gregg’s ground Cumin
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