This hearty vegetarian salad is great for lunchboxes.
Heat the vegetable stock and turmeric in a saucepan until boiling, then boil the cauliflower for one minute. Drain and set aside.
For the dressing, mix the madras paste with 2-3 tablespoons of hot water to make a smooth sauce then whisk in the vinegar, lime juice and vegetable oil in a steady stream until the mixture has emulsified.
Mix the cauliflower, chickpeas, onion, apple, fennel, coriander and watercress in a bowl, then stir in the dressing until well combined. Season with salt and freshly ground black pepper.
Mix the pieces of naan bread through the salad and serve.
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