Whether you’re wanting new ideas for Meatless Monday or simply want to swap your lunchtime sandwich for a hearty salad, here’s a yummy recipe from our Dietician Partners, Nutted Out Nutrition that will tick all the boxes!

CAULIFLOWER AND CHICKPEA SALAD
Serves: 4

INGREDIENTS:

• 1 head of cauliflower, chopped
• 400g tin chickpeas, drained, patted dry
• 2 teaspoon curry powder
• 2 teaspoon olive oil
• 1/3 cup currants
• 1/4 cup red wine vinegar
• 1/4 cup pine nuts
• 1/2 cup flat parsley, chopped
• 1/2 cup mint, chopped
• 80g reduced fat feta

METHOD:

• Put cauliflower and chickpeas in a large bowl, put in curry powder and olive oil.
• Mix well until evenly coated.
• Roast in the oven on 180oC for 30 minutes or until golden.
• Toast pine nuts in a small pan over low heat until lightly browned and fragrant. Remove from pan and set aside.
• Using the same pan, heat it over medium high heat, simmer currants in red wine vinegar for 3-5 minutes. Set aside.
• Combine all ingredients in a salad bowl with the herbs. Sprinkle with feta
• Serve & Enjoy!