Baby spinach, mango and charred cauliflower salad

1 serving Prep: 30 mins By Food24
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Ingredients (12)

Salad bowl:
250 ml baby spinach
125 ml cauliflower
75 ml mango
36 ml quinoa
36 ml chickpeas — tinned and drained
2 ml curry powder
2 ml oil
DRESSING:
15 ml yoghurt — Greek
5 ml honey
5 ml fresh coriander — chopped
2 ml salt — fine
pinch freshly ground black pepper
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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.

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