Roasted potato and cauliflower salad
Ingredients (4 portions)
- poppadoms (4 piece)
- mint and yoghurt chutney
- potato (400 gr)
- cauliflower (600 gr)
- cumin seeds (1 ts) : crushed
- garlic (3 clove) : crushed
- chili flakes (1 ts)
- salt
- black pepper
- vegetable oil (6 Ts)
- red onion (medium 2 piece) : finely sliced
- chickpeas / pumpkin seeds / dried apple (400 gr)
- spinach leaves (500 gr)
- peanuts / walnuts / pumpkin seeds (100 gr)
Preparation
- Preheat the oven to 180ºC
- Whip up mint yogurt chutney
Chop potatoes into 2cm cubes
Cut cauliflower into small florets, little bigger than potato
Bake them on separate trays - Spread cumin seeds, garlic and chili flakes over vegetables, and season generously with salt and a few grinds of black pepper
Mix the vegetables with 4Ts of oil with hands to coat well
Put the cauliflower and potatoes in the oven for 25-30 minutes - Caramelize onion with 2Ts of oil on medium heat for 15 minutes
Add cooked chickpeas, stir for couple of minutes
Add spinach and cook until wilted - Mix altogether and check for seasoning, and move on plates
Add mint and yogurt chutney dressing over
Scatter nuts over
Serve with wedges of lemon
Mint Yogurt Chutney (100gr)
- Greek yogurt (5 Ts)
- fresh mint (20 gr)
- green chili (1 piece)
- sugar (1 ts)
- juice of a half lemon
- a pinch of salt