- Preparation time
- 10 mins
- Cooking time
- 30 mins
- 6 people
- Meal course
- Salad & Sides
- Posted by
- Posted on
- February 13, 2017
I absolutely love summer salads. I eat them religiously when the weather heats up and BBQ season comes around. I’m always looking for new ways to make them interesting, but also substantial enough to eat as a main meal in itself. This salad is all that and more. I’ve taken my favourite Vegetarian Indian curry and turned it into a delicious salad. So much yum!
Roasting the cauliflower and potatoes not only makes my salad super simple, but it adds a gorgeous charred flavour that you just can’t get from steaming.
And it may seem like there are lots of spices in this recipe, but it’s a worthwhile and relatively inexpensive investment to stock your spice cabinet plus you’ll find all these spices and mustard oil at your local supermarket. Too Easy!
Just a tip; This salad is the perfect partner to a spice rubbed steak AND any leftover salad with a few beaten eggs added makes the most amazing Indian spiced frittata. So delicious and no waste!
1 whole head of Cauliflower
500gms All-Purpose Potatoes
100gms Baby Spinach leaves
250gms Cherry Tomatoes, quartered
1 Lebanese Cucumber, finely sliced into half moons
2 whole Spring Onions, finely sliced
1 small bunch Coriander
1 small bunch Mint
1 cup of Greek Yoghurt
2 tsp finely grated fresh Ginger
3 cloves finely chopped Garlic
1 long red chilli, finely chopped***
1 tsp each of Cumin Seeds, Ground Turmeric, Brown Mustard Seeds & Salt
½ tsp each of Ground Cardamom & Ground White pepper
1 tsp Mustard Oil ***
3 tbs Olive Oil
- Pre-Heat your fan-forced oven to 200°c and line a large baking tray with greaseproof paper.
- In a large bowl place the Cumin Seeds, Ground Turmeric, Brown Mustard Seeds, Salt, Ground Cardamom and Ground White pepper. Add the fresh grated ginger, chopped garlic cloves and chopped red chilli. Add the Mustard Oil and 3 tbs of olive oil and mix well to combine.
- Break the Cauliflower into large florets and add to the bowl with the spiced oil. Roughly chop the cauliflower stems and add those too. Slice the potatoes into thin wedges, leaving the skin on and add these to the bowl. Mix very well to evenly coat the vegetables in the spiced oil. Place in a single layer on your prepared oven tray and cook for 3o minutes in your pre-heated oven.
- To make the dressing - Remove the stems from the coriander (reserve the leaves for later) and place into a small blender with the mint leaves, yoghurt and zest from the lemon. Season well with salt and pepper and blend until smooth. Set aside.
- Remove the roasted cauliflower and potatoes from the oven and leave to cool slightly. Once cool, toss together in a large bowl with the cherry tomatoes, cucumber, spring onions, reserved coriander leaves and the juice from the lemon.
- To Serve – Arrange the baby spinach leaves over the base of a large serving platter and drizzle over 1/3 of the minted yoghurt dressing. Gently place the remaining tossed vegetables over the spinach and serve topped with the extra dressing.
- *** TIP: Mustard oil is pungent, bitter tasting oil made from mustard seeds. It is readily available from all good supermarkets and Asian or Indian grocers.
- *** TIP: If you're serving this dish for the kiddies, you can leave the red chilli out and it will still be delicious. The Yoghurt dressing cools it down too!