Recipes
Date posted: 19/09/2018
Ingredients
| Cauliflower - chopped | 550g |
| New potatoes - quartered | 400g |
| Red onions - wedges | 100g |
| Pure olive oil glass | 50ml |
| Street Food Masala Goa paste | 100g |
| Everyday Favourites medium desiccated coconut | 200g |
| Chickpeas in water | 800g |
| Everyday Favourites cooking salt | 4g |
| Baby spinach - sliced | 100g |
| Fresh mint | 10g |
| Fresh lime juice | 30ml |
| Pomegranate seeds | 50g |
| Whole cashew nuts | 80g |
| Red chilli - finely sliced | 15g |
Method
This twisted Indian salad is vibrant and fresh and brings much loved vegetables roasted together. This salad is really versatile as it can also be used as a wrap or naan filling for a street food on-the-go product or a salad base topped with a protein.
- Mix the cauliflower, potatoes, red onions, oil and masala goa paste together and roast for 20 minutes, then allow to cool.
- Toast the desiccated coconut and set aside to cool.
- Place the mix into a clean bowl and add the chickpeas, salt, sliced spinach and mint. Tumble together.
- Sprinkle with the toasted coconut, lime juice, pomegranate seeds, crushed cashews and chilli slices.