Head Chef Scott is always coming up with new and interesting salad ideas for our Wellington lunchbars. This warmly spiced mix of vegetarian protein, roasted and raw veges is a tasty way to get healthy eating points and utilise staff favourite Raglan Coconut Yoghurt.
This recipe will yield enough for several meals. It's a great salad to pop in individual mason jars: grab one from the fridge each morning and you've got your work lunches sorted for a few days!
Indian Spiced Roast Cauliflower Salad Recipe
350ml Raglan Coconut Yoghurt
1/2 tsp crushed garlic
1 tbsp crushed ginger
1 tsp salt
Zest of two small lemons
2 tsp ground cumin
1 handful chopped herbs (mint, coriander, parsley)
2.5 cups cooked lentils
3 carrots, grated
1/4 red cabbage, sliced
2 capsicums, sliced
1/4 cup raisins
1/4 cup sunflower seeds
1.5 heads cauliflower, cut into florets
2 cups pumpkin, cut into 2cm cubes
1 tsp each: cumin, coriander, turmeric
Pinch each of cayenne pepper and salt
- Toss the cauliflower and pumpkin in the oil and spices. Roast at 250c for 10 min, stir and roast for another 5 min. Allow to cool for 10 mins.
- Combine all salad ingredients
- Mix all the dressing ingredients together in a bowl and drizzle over the salad. Optional: serve topped with microgreens and an extra dollop of coconut yoghurt.
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