Temper the heat of this spicy vegan salad with sweet mango chutney dressing.
- Preheat oven to 200C. Line a baking tray with baking paper. Combine the cauliflower, broccoli, chickpeas, oil, cumin, ground coriander, garam masala and turmeric in a large bowl. Season with salt and pepper and toss to combine. Spread over the lined tray. Bake in preheated oven, turning occasionally, for 20 minutes or until cauliflower is lightly golden brown and tender. Remove from heat and set aside to cool slightly.
- To make the mango chutney dressing, toast the cumin seeds in a small saucepan over medium heat for 1 minute or until aromatic. Remove from heat. Transfer to a small bowl. Add the mango chutney, lemon juice and olive oil and toss to combine. Season with salt and pepper.
- Transfer the cauliflower mixture to a large bowl. Add onion, coriander and mint leaves and toss to combine. Drizzle with mango dressing and toss to combine. Divide among serving plates, serve with lemon wedges.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set