Sriracha roasted chickpea salad
| Serves: | 6 |
Ingredients
- 1/3 cup Almonds, flaked and toasted
- 1 tsp Sriracha seasoning
- 1 cup organic plain yoghurt
- Lemon, to serve
- 120 g fresh rocket leaves
- 10 g mint, finely chopped
- 2 tsp salt
- organic olive oil, for drizzling
- 1 Cauliflower heads, divided into florets
- 1/2 tsp salt
- 200 g white sugar
- 1 Tbsp rice vinegar
- 3/4 cup water
- 1/2 cup mustard seeds
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200 °C.
- To make the pickled mustard seeds, combine the mustard seeds, water, vinegar, sugar and salt in a pan. Bring to a simmer over a low heat.
- Cook, stirring often, for about 45 minutes, until the mustard seeds are plump and tender.
- Remove from the heat and allow to cool.
- To make the roasted chickpeas, toss them with the olive oil, Sriracha seasoning and salt until evenly coated.
- Spread the chickpeas on a baking sheet and bake for 15 minutes, stirring once or twice while baking. Remove from the oven and allow to cool.
- For the cauliflower, place the florets on a baking sheet and season with olive oil, salt and pepper.
- Roast the cauliflower for 25 minutes, or until it begins to brown and some of the thinner edges start to crisp.
- Remove from the oven and allow to cool for a few minutes.
- Combine the cauliflower and chickpeas in a bowl.
- Add the pickled mustard seeds, mint, flaked almonds, rocket leaves and a squeeze of lemon. Mix to combine.
- Serve in individual bowls, topped with a tablespoon of plain yoghurt or on a serving plate with yoghurt on the side.
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