Name: Coronation cauliflower, chickpea and grain salad
Total time: 2100 s
Yield: 2
Ingredients: 1 cauliflower; 2 tablespoon curry powder; 1 tin chickpeas; 1 pouch grains and greens mix; 16 caperberries; 16 black olives; 8 sundried tomatoes; 4 tablespoon coronation sauce; 2 tablespoon pickled red onions

Step 1

Preheat the oven to 200°C/180°C fan.

Step 2

Put the cauliflower florets (1) into a large bowl. Lightly drizzle with vegetable oil, add the curry powder (15 g) and some salt and pepper, and mix to coat. Arrange the florets on a large baking tray along with the chickpeas (1 tin) .

Step 3

Roast the cauliflower and chickpeas for around 25 minutes, until tender, but still with some bite. The chickpeas should be a bit crunchy.

Step 4

Microwave the grains and greens (1 pouch) according to the pack instructions.

Step 5

When everything’s cooked, add the cauliflower, chickpeas and grains and greens to a large bowl, followed by the caperberries (16) , black olives (16) and sundried tomatoes (8) . Top everything off with a liberal drizzle of coronation sauce (60 mL) and a handful of pickled onions (20 g) . Enjoy hot or cold.

Coronation cauliflower, chickpea and grain salad

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