This miso chickpea & cauliflower salad has a sprinkling of power of three seaweed flakes and seaweed salt which brings a boost of nutrients and minerals to this delicious and quick meal.
Serves 4
Prep time 30 mins
Ingredients
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1 cauliflower, cut into pieces
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1 can of chickpeas, drained and dried
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2 red onions, cut into wedges
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1 tbsp extra virgin olive oil
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2 handfuls of coriander
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1 tsp paprika
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1 tsp turmeric
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1 tbsp peanut butter (alternative tahini)
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1 tsp sesame oil
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1 tsp miso paste
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2 tbsp water
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1/2 tsp chilli flakes
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1 tsp seaweed salt
Directions
- Preheat oven to 180 degrees fan force.
- Place cauliflower, chickpeas, and red onion on a baking tray and toss with oil, paprika, turmeric, and seaweed salt. Place in oven for 12 minutes.
- Using a small bowl for the dressing mix together the peanut butter, sesame oil, water, miso, and chilli flakes.
- Turn oven to fan grill and cook for another 10 minutes or until golden brown. Place in a bowl.
- Toss in dressing into the salad and sprinkle with the power of three and coriander and mix.
This salad can be stored in the fridge for 2-4 days in an airtight container.
Tip: You can substitute the peanut butter for tahini. Add a grated carrot for extra colour and nutrients.
