Cauliflower & Beetroot Chaat

4 Mar

2 portions - 25 mins

A vibrant, grounding bowl designed to awaken your senses. Roasted cauliflower and tender beetroot meet bright cucumber, juicy pomegranate and fresh coriander, paired with tangy lime and aromatic masala. Rich in fibre, plant protein and detoxifying antioxidants, this salad balances warmth and freshness.

- 1 cauliflower
- 2 small cooked beetroots
- 1 tin of chickpeas
- ½ cucumber
- 1 tbsp pomegranate seeds
- 2 tsp garam masala
- 2 tsp cumin
- 1 lime
- Sprinkle of nigella seeds
- Pinch of salt
- Fresh coriander, to finish
STEP 1.
- Break the cauliflower down into small bitesize florets using your fingers.
- Put some coconut oil into a frying pan over a high heat.
- Add the garam masala and cumin for 30 seconds until fragrant.
- Toss the florets into the pan and fry for 8-10 minutes until they are tender and charred.
STEP 2.
- Throw the chickpeas into the same pan and cook for another couple of minutes. Remove to a plate to cool with a slotted spoon.
STEP 3.
- Cut the cucumber into quarters lengthways and scoop the seeds using a spoon, then chop into small chunks and transfer to the serving bowl.
- Cut the beetroot into small cubes and add to the serving bowl with the pomegranate seeds and coriander leaves.
  
  STEP 4.
- Add the cauliflower and chickpeas, along with the garam masala, lime juice, salt and ½ tablespoon of olive oil and combine, sprinkle with nigella seeds to serve.
- Each serving provides around 20g of plant-powered protein, primarily from chickpeas and cauliflower
- Fibre-rich dish from chickpeas and cauliflower
- A colourful mix of cauliflower, beetroot and cucumber delivers essential micronutrients, including folate, vitamin C and potassium
- Beetroot supplies natural nitrates
- Mixed seeds add healthy fats and minerals, including magnesium and zinc