An easy, healthy cauliflower salad topped with chickpeas, dukkah and eggs! Perfect for lunch or dinner on warm summer nights.
Roast Cauliflower and Egg Salad
Ingredients
4 eggs
1 head cauliflower, cut into florets, large florets halved
400g can chickpeas, rinsed and drained
2 tablespoons olive oil
1 tablespoon dukkah, plus extra to sprinkle (optional)
60g baby spinach leaves
1/2 bunch radishes, thinly sliced
½ bunch mint leaves
1 tablespoon currants
Method
Preheat oven to 220°C/200°C fan forced. Line a large oven tray with baking
Half fill a medium saucepan with cold water. Gently lower in eggs. Bring to a simmer over medium heat and cook for 5 minutes. Use a slotted spoon to transfer to iced water. Peel and set aside
Toss cauliflower and chickpeas in oil and dukkah on prepared tray. Roast for 25 minutes, until cauliflower is tender and starting to brown around the edges
Meanwhile, make the avocado dressing.
Toss radish, mint and currants though roast cauliflower and chickpeas. Top with halved eggs and drizzle with dressing. Sprinkle with extra dukkah, if you like
Avocado Dressing
Ingredients
1 small ripe avocado
½ bunch mint leaves
½ cup baby spinach leaves
¼ cup apple cider vinegar
1 small garlic clove, crushed
Method
Blend or process all ingredients in a small food processor or blender until smooth, adding 1/2 cup of water to make a thin dollop consistency. Season to taste
