Baby spinach, mango and charred cauliflower salad

A gorgeous low carb salad with a coriander dressing.

Preparation time : 30 min Servings : 1
  • Salad bowl:
  • 250 ml baby spinach
  • 125 ml cauliflower
  • 75 ml fresh mango
  • 36 ml quinoa
  • 36 ml chickpeas, drained
  • 2 ml curry powder
  • 2 ml oil
  • Dressing:
  • 15 ml Greek yoghurt
  • 5 ml honey
  • 5 ml fresh coriander, chopped
  • 2 ml fine salt
  • pinch ground black pepper


Rinse baby spinach and pat dry gently.

Peel and chop mango. Switch on oven and set to grill mode. Grill cauliflower in oven tray for about 5 minutes or until charred.

Heat pan on stove top with a little oil, add curry powder and fry for one minute. Drain chickpeas and add 25 g to pan and fry for 2 minutes, stirring occasionally.

Boil the quinoa in 50 ml water with a pinch of salt for 10 minutes or until fully cooked through.


For the dressing, combine yoghurt, honey, salt, ground pepper and coriander and whisk until all ingredients are fully incorporated.

Layer ingredients in a large bowl and enjoy.

Recipe by Leigh Williamson of The Institute of Culinary Arts.

food24 nextgen,next gen,recipes,spinach,mango, cau

Are you a student chef with a passion for developing new and exciting recipes? Enter our NextGen competition!

Also try these recipes:

Low-carb spinach and bacon tart

Roasted cauliflower mac and cheese with walnut Parmesan crumble

Mango and smoked chicken saladSave