Baby spinach, mango and charred cauliflower salad
|250 ml||baby spinach|
|36 ml||chickpeas — tinned and drained|
|2 ml||curry powder|
|15 ml||yoghurt — Greek|
|5 ml||fresh coriander — chopped|
|2 ml||salt — fine|
|pinch||freshly ground black pepper|
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.
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.
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