BBC

Curried chickpea and cauliflower salad

This hearty vegetarian salad is great for lunchboxes.

Ingredients

For the curried chickpea
For the dressing

Preparation method

  1. Heat the vegetable stock and turmeric in a saucepan until boiling, then boil the cauliflower for one minute. Drain and set aside.

  2. 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.

  3. 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.

  4. Mix the pieces of naan bread through the salad and serve.

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