Updated: Oct 7
This gluten free simple salad is packed full of flavour, nutrients and dietary fibre. A salad that will make a great side to a summer BBQ or a simple dinner/ lunch meal idea.
Ingredients (serves 4)
For the Salad
1/2 cup dry roasted cashews
1 head cauliflower - cut into florets, about 6 cups
1 large sweet potato - cut into 1/2-inch pieces, about 3 cups
1/4 cup extra virgin olive oil
1 1/2 tablespoon curry powder
2 teaspoons ground chili powder
1 1/2 teaspoons salt
1 teaspoon ground turmeric
For the Dressing
1/2 cup plain Greek yogurt (or DF alternative is coconut greek yoghurt)
3 tablespoons freshly squeezed lemon juice
1 teaspoon honey
1 teaspoon curry powder
1/2 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Pre-heat the oven to 180 degrees on fan bake and pre-line a baking tray with baking paper.
Boil some water in a medium sauce pan and place the chopped kumara in here and cook for ten minutes.
In a bowl, add the cauliflower, kumara, olive oil, curry powder, chili powder, salt, and turmeric. Toss to coat the vegetables until the oil and spices are as evenly distributed as possible.
Place the vegetables onto the baking tray and bake in the oven for 15 minutes until they are tender and crisp.
While the vegetables bake, make the dressing. Stir together the Greek yogurt, lemon juice, honey, curry powder, salt, cumin, garlic powder.
Assemble the salad in a large bowl and drizzle the dressing on top. You can add other ingredients such as dried cranberries, chickpeas and coriander. Be creative!