Roasted Veg Salad with Golden Dressing
About this recipe
With the right balance of crunchy and leafy this roasted veg salad not only packs a flavourful punch it also has great anti-inflammatory properties
kirby
Published: 30 April 2025
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings
Up to 4
With the right balance of crunchy and leafy this roasted veg salad not only packs a flavourful punch it also has great anti-inflammatory properties
Ingredients:
For Salad:
- 100g Baby spinach
- 1 tin chickpeas
- 1 head cauliflower
- 10g coriander (chopped)
- X3 Tbsp pumpkin seeds
- X2 stalks spring onion
Seasoning for cauliflower and chickpeas:
- spray with extra virgin olive oil
- 1 tsp cumin
- 1 tsp salt
- 1 tsp garlic powder
Golden dressing recipe:
- 1/4 cup + 2 Tbsp Tahini
- 1/4 fresh lemon juice
- 105ml water
- X3 tbsp honey
- thumb piece ginger
- X1 tsp ground turmeric
- X1/2 tsp garlic powder
- X1/8 tsp black pepper
- salt to taste
Instructions:
- Preheat your oven to 180 C
- Chop up your cauliflower and strain your chickpeas. Season them well and spray with olive oil before popping them in the oven to be roasted.
- Place your baby spinach, coriander, spring onion, pumpkin seeds and cooled off cauliflower and chickpeas into a bowl.
- Add your dressing (tahini, lemon juice, water, ginger, honey, ground turmeric, garlic powder, black pepper and salt in a blender and blend together).
- Combine all together and enjoy!
Notes:
Dressing tends to thicken up quickly, therefore I recommend adding water according to your preference.
Additional Information:
Course: Salad
Keyword: Roasted veg, golden dressing, chickpeas, anti-inflammatory, cauliflower
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