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Cauliflower salad with curry

Duration: 45 min
Level: Easy

Ingredients

For how many people?
4
1
Cauliflower
1
large can of chickpeas (450g drained weight)
1
Pomegranate
1
Cucumber
80g
roasted pistachio kernels
1
tsp oregano
½
teaspoon paprika powder (rose hot)
½
TL salt
3
Tbsp olive oil
160g
planted.chicken curry
1
tsp rapeseed oil
Tahini dressing
2
EL Tahini
1
Tbsp. soy sauce
1
EL Water
1
tsp lemon juice
1
tsp agave syrup

Preparation

Preparation
  1. Wash the cauliflower, dry well and cut into bite-sized florets. Drain and wash the chickpeas and place them in a large bowl with the cauliflower. Add the oregano, paprika, salt and olive oil and stir well. Spread out on a baking sheet and roast for 30 minutes at 180 degrees.
  2. Peel the pomegranate and remove the individual seeds. Cut the cucumber into slices.
  3. For the dressing, mix all the ingredients together until a thick consistency. If necessary (if the tahini contains too little oil) add a little water.
  4. Heat the canola oil in a small frying pan, add the planted.curry and fry for a few minutes until golden brown.
  5. Place the cauliflower and chickpeas in a large serving bowl and fold in the cucumbers. Then spread the planted.curry on top, pour the dressing and decorate with the pomegranate seeds and pistachio nuts.

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