Tandoori cauliflower, brown rice, lime coconut dressing and apple salad

Cook time: 40 minutes

Couple or family

Ingredients

Ingredient
Couple
Family
Cauliflower
Couple
All
Family
All
Chickpeas
Couple
1 tin
Family
2 tin
Tandoori paste
Couple
1 pottle
Family
1 pottle
Brown rice
Couple
1 bag
Family
1 bag
Mesclun
Couple
1 bag
Family
1 bag
Apple
Couple
2
Family
3
Coriander
Couple
All
Family
All
Lime coconut dressing
Couple
1 pottle
Family
1 pottle

You want to get the cauliflower and chickpeas in a hot oven to maximize the char.

Instructions

1

Preheat oven to 200 degrees Celsius.

Bring a medium pot of lightly salted water to the boil.

2

Trim the outer leaves off the cauliflower, then cut into large bitesize pieces. Place in a bowl, open and strain the chickpeas. Add to the bowl, then toss with tandoori paste.

Lay on a baking tray and bake for 25 to 30 minutes, tossing regularly.

Cook the rice in boiling water for about 20-25 minutes, until tender.

 

3

Place the mesclun in a bowl.

Cut the cheeks off the apple then thinly slice. Add to the mesclun.

Pick the leaves off the coriander, finely slice the stalk and add to the apple and mesclun.

 

4

Once the cauliflower and rice are cooked, it’s time to plate up.

Lay down cauliflower, chickpeas, rice and top with apple salad. Finish by drizzling over a generous amount of the lime coconut dressing.



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