Cauliflower, broccoli & chicken salad
Veges are baked in exotic spices to form this vibrant and tasty chicken salad.
Feb 02, 2016 1:30am- Serves 4
- 20 mins preparation
- 35 mins cooking
ingredients
Cauliflower, broccoli & chicken salad
- 1 small head of cauliflower, cut into florets
- 1 small head of broccoli, cut into florets
- 420 gram can chickpeas, rinsed, drained
- 2 tablespoon olive oil
- 1 tablespoon harissa paste
- 2 clove garlic, crushed
- 250 punnet cherry tomatoes
- 1 avocado, seeded, peeled, sliced
- 1/2 bunch mint, leaves only
- 1/2 bunch coriander, leaves only
- 1/4 cup raisins
- 1/4 cup raw almonds, roughly chopped
- 1 tablespoon pumpkin seeds, toasted
- 1 roast chicken, sliced
- red wine vinegar to serve
method
Cauliflower, broccoli & chicken salad
- 1
Preheat oven to moderate, 180°C.
- 2
In a large bowl, combine cauliflower, broccoli, chickpeas, oil, harissa and garlic. Mix well to coat. Spread over an oven tray and season to taste. Bake for 15-20 minutes.
- 3
Add tomatoes to tray and bake for a further 10-15 minutes until vegetables are tender and golden, and tomatoes have slightly collapsed. Cool a little.
- 4
In a bowl, toss vegetable mixture with avocado, herbs, raisins, almonds and seeds. Serve topped with chicken and a drizzle of vinegar.