Combining vibrant turmeric with roasted cauliflower, this salad is taken to the next level with a tangy dressing and crunchy walnuts. A meal on its own for 2, or side salads for 4.
3cupssalad leavesI prefer rocket and baby basil leaves
1/2cupcoriander leaves
1/2cupgreek yoghurt
2tablespoonslemon juice
1/2teaspoongarlic paste
Instructions
Preheat the oven to 180C / 356F and line a baking tray with baking paper.
Toss the cauliflower florets with the olive oil, salt, pepper and turmeric and spread out evenly on the baking tray.
Bake for 20 minutes, stirring after 10. Add the walnuts to the baking tray and roast for a further 5 - 10 minutes until the walnuts and nicely golden.
Remove from oven and let cool slightly (I prefer this as a warm salad).
Combine the roasted cauliflower, salad leaves and coriander. Mix together the greek yoghurt, lemon juice and garlic paste to create the dressing and dollop over the salad.