Two Raw Sisters Recipe
Dukkha roasted cauliflower, paprika carrots & chickpea bowl + herb yoghurt
This would have to be our favourite salad in our cookbook coming out July in all Paper Plus and Scorpio book stores. This salad has all the textures; tender softness from the roasted cauliflower, carrots and chickpeas, creamy smooth dressing, crunch from the walnuts and pomegranate flavour bombs. What’s not to love?
Ingredients
1/2 head of cauliflower, sliced
1 red onion, cut into wedges
2 Tbsp dukkha
Coconut oil, melted
Sea salt
4 spring carrots, halved lengthways
1 can of chickpeas, rinsed and patted dry
Coconut oil, melted
Sea salt
1 tsp smoked paprika
1 tsp cumin
1/2 cup uncooked freekeh (or brown rice)
Herb Yoghurt
1/2 avocado
1/4 cup coconut yoghurt
1/2 cup basil leaves
Zest + juice of 1/2 lemon
1 clove garlic
Pinch of sea salt
Pepper
To Serve:
Pomegranate seeds (or goji berries)
Roasted walnuts
Fresh basil
Rocket
Method
Preheat the oven to 200 degrees C. On one baking tray place the cauliflower and red onion. Drizzle over coconut oil, sea salt and dukkha. Combine well.
On another baking tray place carrots and chickpeas. Add coconut oil, sea salt, smoked paprika and cumin then combine well. Place both trays in the oven.
Cook for 10 minutes on fan-bake. Change oven function to grill and grill carrots and chickpeas for 5 minutes before removing from oven. Continue grilling the cauliflower and onion for another 10 minutes.
For the freekah, place in a small pot and add 1 cup of water. Bring to the boil then reduce to a simmer. Cook for a further 12 minutes. Set aside.
For the yoghurt dressing, place all ingredients in the blender and blend until smooth and creamy. Set aside.
To serve, layer all components in two bowls. Dollop on the dressing, scatter with walnuts, pomegranate seeds and fresh basil and continue layering until all ingredients are used up.
