Barbecuing the cauliflower adds a smoky element to this colourful, hearty salad.
- 1 cauliflower, cut into florets
- 500 g (1 lb 2 oz) sweet potato, peeled, cut into 2 cm (¾ in) pieces
- 1 large red onion, cut into thin wedges
- 2 cloves garlic, crushed
- 2 cm (¾ in) piece ginger, grated
- 1 long red chilli, finely chopped
- 80 ml (2½ fl oz/⅓ cup) extra-virgin olive oil
- 400 g (14 oz) tinned chickpeas, rinsed and drained
- ⅔ cup coriander (cilantro) leaves, chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- 125 g (4 ½ oz/½ cup) Greek-style yoghurt
- 1 tbsp tahini
- 1 clove garlic, crushed
- 1 tbsp lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat a barbecue hotplate (griddle) to medium and lightly grease with oil.
2. To make the spice mix, combine the ingredients in a small bowl.
3. In a large bowl, combine the cauliflower, sweet potato, onion, garlic, ginger, chilli and olive oil. Cook the vegetable mix on the hotplate, turning regularly, for 8–10 minutes or until the sweet potato is cooked through. Return to the mixing bowl and set aside to cool.
4. To make the dressing, combine the ingredients in a bowl.
5. Add the chickpeas to the vegetables and then sprinkle the spice mix and coriander over the top. Stir through to combine well.
6. Pour the dressing over the salad just before serving and toss well to coat.
Recipe from Feed The Man Meat (Smith Street Books).