Serves 4
You’ll need: 1 cauliflower head, thickly sliced; ½ cup extra virgin olive oil; salt and freshly ground black pepper, to taste; 1 tin chickpeas, drained and rinsed; 1 mango, sliced; 1 red chilli, seeded and sliced; 60g shelled almonds, toasted; ½ cup fresh mint leaves; 1 lemon, quartered to serve.
For the dressing – ½ cup thick Greek-style yoghurt; 1 garlic clove, crushed; ½ red onion, minced; 2 tablespoons fresh parsley, chopped.
How to:
Preheat the oven to 180°C and line a baking tray with baking paper.
Brush the cauliflower slices with a little olive oil and season well. Place on the prepared baking tray and bake until charred and cooked. Set aside to cool.
In the meantime, place the chickpeas on another lined baking tray and drizzle with a little olive oil and season well. Roast until crispy. Remove and set aside.
To make the dressing, mix all the ingredients well together.
To assemble the salad, place the cauliflower into a serving dish and top with the rest of the salad ingredients. Drizzle with the dressing and serve.
* Recipe & image by mango.co.za
