Cauliflower salad with curry

Duration: 45 mins
Difficulty: Simply


4 Portions
1 cauliflower
1 large can of chickpeas (450g drained weight)
1 pomegranate
1 cucumber
80g roasted pistachios
1 tsp oregano
½ tsp paprika powder (hot)
½ tsp salt
3 tbsp olive oil
160g planted.chicken curry
1 tsp rapeseed oil

Tahini dressing
2 tbsp tahini
1 tbsp soy sauce
1 tbsp water
1 tsp lemon juice
1 teaspoon agave syrup

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Wash the cauliflower, dry it well and cut it into bite-sized florets. Drain and wash the chickpeas and place them in a large bowl along with the cauliflower. Add oregano, paprika, salt and olive oil and stir well. Spread out on a baking sheet and let it roast for 30 minutes at 180 degrees.
Peel the pomegranate and remove the individual seeds. Cut the cucumber into slices.
For the dressing, mix all the ingredients together until you get a thick consistency. If necessary (if the tahini does not contain enough oil), add a little water.
Heat the rapeseed oil in a small pan, add the planted curry and fry for a few minutes until golden brown.
Place the cauliflower and chickpeas in a large serving bowl and fold in the cucumbers. Then spread the planted.curry on top, pour the dressing over it and decorate with the pomegranate seeds and pistachio nuts.

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