Baby spinach, mango and charred cauliflower salad

A gorgeous low carb salad with a coriander dressing.

Preparation time : 30 min Servings : 1
Ingredients
  • 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
Method

SALAD BOWL:

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.

DRESSING:

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.

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