Cauliflower and Sweet Potato Salad with Indian Yoghurt Dressing


500g cauliflower, cut into florets
500g sweet potato, cut into 2cm pieces
½ tsp dried chilli flakes (optional)
1½ tsp garam masala (see tip)
350g broccoli, cut into florets
400g can chickpeas, rinsed, drained
1 tsp olive oil
1½ tbs lemon juice
¼ cup (65g) Greek style natural yoghurt
100g baby spinach leaves


Preheat oven to 200°C. Line a baking tray with baking paper.

Spread cauliflower and sweet potato on prepared tray. Lightly spray with oil. Sprinkle with chilli (if using) and 1 teaspoon garam masala and toss to coat.
Bake for 25 minutes or until golden and tender.

Meanwhile, boil, steam or microwave broccoli until just tender. Drain. Refresh under cold water. Drain.

Combine broccoli, chickpeas, oil and 2 teaspoons juice in a bowl. Combine yoghurt, remaining juice and garam masala in a small bowl.

Combine spinach, cauliflower mixture and broccoli mixture in a large bowl. Serve with yoghurt dressing.

Tip: You can substitute the garam masala with ground cumin or paprika.

Note: This recipe also works well with butter beans instead of chickpeas.