Cauliflower and kumara salad with Indian yoghurt dressing
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Garam masala is a spice mix from North India and is one of the essential ingredients that makes this cauliflower and sweet potato salad a flavour sensation.
Ingredients
Cauliflower
500 g, cut into florets (see note)
Orange sweet potato (kumara)
500 g, cut into 2cm pieces
Dried chilli flakes
½ tsp
Garam masala
1½ tsp
Broccoli
350 g, cut into florets
Canned butter beans, rinsed and drained
1 400g can
Olive oil
1 tsp
Lemon juice
1½ tbs
99% fat-free, plain Greek yoghurt, unsweetened
¼ cup(s), (60g)
Tahini
1 tsp, sesame seed paste
Baby spinach
120 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
2
Spread cauliflower and sweet potato on prepared tray. Lightly spray with oil. Sprinkle with chilli and 1 teaspoon garam masala and toss to coat. Bake for 25 minutes or until golden and tender.
3
Meanwhile, boil, steam or microwave broccoli until just tender. Drain. Refresh under cold water. Drain.
4
Combine broccoli, beans, oil and 2 teaspoons juice in a bowl. Combine yoghurt, tahini, 1½ tablespoons water, remaining juice and garam masala in a small bowl.
5
Combine spinach, cauliflower mixture and broccoli mixture in a large bowl. Serve with yoghurt dressing.
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