Almond Dukkah Roasted Cauliflower Salad with Avocado and Chickpeas

A rich dish ideal for a cold winter's day, this Almond Dukkah Roasted Cauliflower Salad with Avocado and Chickpeas combines the warmth of roasted vegetables with the creaminess of avocado dressing.

Serves 4

Ingredients

For the Salad:

• 750 g cauliflower florets
• 2 tins chickpeas, drained and rinsed
• 45 ml almond dukkah
• 45 ml olive oil
• Salt and black pepper

For the Avocado Dressing:

• 2 ripe avocados, peeled, halved
• 150 ml full cream yoghurt
• 30 ml olive oil
• 15 ml fresh dill, chopped
• 1 lime, juiced and zested
• 1 garlic clove, crushed
• Salt and black pepper to taste

For the Almond Dukkah:

• 60 ml coriander seeds
• 60 ml sesame seeds
• 15 ml ground cumin
• 10 ml black or pink peppercorns
• 50 g chopped dry-roasted almonds
• 5 ml salt
• 15 ml castor sugar

To Serve:

• 50 g chopped salted and roasted almonds
• Mint leaves
• 6 radishes, thinly sliced

Method

1. To Make the Dukkah:
• Toast the coriander seeds, sesame seeds, cumin, and peppercorns on medium heat in a frying pan for about 5 minutes. Cool and add the castor sugar, salt, and the almonds. Place in a grinder and grind until coarse.
2. Preheat the Oven:
• Preheat the oven to 200°C.
3. Roast the Vegetables:
• Roast the cauliflower and chickpeas separately on baking trays, sprinkled with olive oil and dukkah for about 20 minutes. Cool.
4. To Make the Dressing:
• Combine half of the avocado, yoghurt, extra 30 ml olive oil, dill, garlic, and lime juice and zest in a blender. Season with salt and pepper.
5. To Assemble:
• Combine the roasted cauliflower and chickpeas on a large serving plate. Add the rest of the avocado, the chopped almonds, radish, and mint leaves. Drizzle with the avocado dressing.

Enjoy this hearty and nutritious Almond Dukkah Roasted Cauliflower Salad with Avocado and Chickpeas, perfect for warming up on a chilly day. The combination of flavours and textures makes this dish a delightful meal that’s both satisfying and healthy.