|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 lime juice||30ml|
|Whole cashew nuts||80g|
|Red chilli - finely sliced||15g|
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.