Roast Cauliflower Salad with Mānuka Honey Mustard Dressing

Ingredients:

For the salad:

• 1 head of cauliflower
• 1 can chickpeas, drained and rinsed
• 1 tsp cumin
• 2 tsp paprika
• 3 cloves garlic, minced
• Extra virgin olive oil
• Pinch of salt
• 200g mixed lettuce leaves
• 1/2 cucumber, sliced
• 1/4 cup fresh dill, roughly chopped
• 1/4 cup fresh parsley, roughly chopped
• 2 tbs fresh chives, finely chopped
• 150g goats feta

For the dressing:

• 1/4 cup extra virgin olive oil
• 3 tbs Comvita UMF 5+ Mānuka Honey
• 2 tbs Dijon mustard
• 1.5 tbs white wine vinegar
• Juice of half a lemon
• Pinch of salt

Method: 

1. Preheat oven to 180°C and line a tray with baking paper.
2. Cut the cauliflower into small florets and place on the tray. Add the chickpeas to the tray and drizzle with a generous amount of oil.
3. Sprinkle the cumin, paprika, salt and garlic over the cauliflowers and chickpeas and toss to coat. Cook for 40-45mins.
4. Assemble the salad by placing the lettuce leaves, cucumber, and herbs in a bowl.
5. Prepare the dressing by placing all dressing ingredients into a jar and shaking to combine.
6. Once cooked, add the cauliflower and chickpeas to the bowl. Crumble the feta on top of the salad and gently toss through the dressing.

Credit: Recipe developed by Rachel Hawkins, Dietician. @rachelhawkinsdietician

MiNDFOOD PROMOTION