Baby spinach, mango and charred cauliflower salad


food24 nextgen,next gen,recipes,spinach,mango, cau

Ingredients 14
Servings 1
Time 30 min

Ingredients

  • Salad bowl:
  • 250
    ml
    baby spinach
  • 125
    ml
    cauliflower
  • 75
    ml
    fresh mango
  • 36
    ml
    quinoa
  • 36
    ml
    chickpeas, drained
  • 2
    ml
    curry powder
  • 2
    ml
    oil
  • Dressing:
  • 15
    ml
    Greek yoghurt
  • 5
    ml
    honey
  • 5
    ml
    fresh coriander, chopped
  • 2
    ml
    fine salt
  • pinch
    ground black pepper
 

Method

 

SALAD BOWL:

Rinse baby spinach and pat dry gently.

Peel and chop mango. Switch on oven and set to grill mode. Grill cauliflower in oven tray for about 5 minutes or until charred.

Heat pan on stove top with a little oil, add curry powder and fry for one minute. Drain chickpeas and add 25 g to pan and fry for 2 minutes, stirring occasionally.

Boil the quinoa in 50 ml water with a pinch of salt for 10 minutes or until fully cooked through.

DRESSING:

For the dressing, combine yoghurt, honey, salt, ground pepper and coriander and whisk until all ingredients are fully incorporated.

Layer ingredients in a large bowl and enjoy.

Recipe by Leigh Williamson of The Institute of Culinary Arts.

food24 nextgen,next gen,recipes,spinach,mango, cau

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Read more on: spinach  |  mango  |  cauliflower  |  food24 nextgen  |  nextgen  |  recipes
 

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