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
- 1 cauliflower, cut into pieces
- 1 can of chickpeas, drained and dried
- 2 red onions, cut into wedges
- 1 tbsp extra virgin olive oil
- 2 handfuls of coriander
- 1 tsp paprika
- 1 tsp turmeric
- 1 tbsp peanut butter (alternative tahini)
- 1 tsp sesame oil
- 1 tsp miso paste
- 2 tbsp water
- 1/2 tsp chilli flakes
- 1 tsp power of three seaweed flakes
- 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.
