Yields4 Servings


 ½ large or one small cauliflower cut into bite size pieces
 2 tsp moroccan spice
 1 tbsp extra virgin olive oil
 400 g chick peas, 1 tin
 1 punnet cherry tomato
 parsley, bunch
  cup kalamata olives, torn in half
 ¼ cup flaked almonds
Lemon yoghurt dressing
 ½ cup natural yoghurt
 1 lemon, rind and 1 tablespoon of juice
 1 clove of garlic, crushed
Variations - yoghurt chicken or lamb skewers
 600 g chicken breast, cut into bite size pieces
 1 lemon rind
  cup thick natural yoghurt
Lamb
 600 g Lamb
 1 Sprig of rosemary
 1 tbsp olive oil
 1 lemon rind

1

Preheat oven to 180°c.

2

Cut cauliflower into bite size pieces (don't be afraid to use the stalks).

3

Cover with extra virgin olive oil and Moroccan spice.

4

Cook cauliflower in the oven for 25 minutes until golden (cook chicken at the same time if you are adding it to your meal).

5

Meanwhile, drain and rinse chickpeas and halve the cherry tomatoes and assemble in a bowl.

6

To make the dressing mix together lemon rind, juice, garlic and yoghurt.

7

Once cauliflower is cooked, add to bowl and top with olives, parsley, flaked almonds and the dressing to finish.

Chicken
8

Mix together lemon rind and yoghurt and put chicken into a baking tray and then totally cover the chicken with the yoghurt.

Bake at 180°c for 20minutes - Put into the oven at the same time as the cauliflower

9

NOTE:

If you cook the yoghurt chicken there will be a fair amount liquid around the chicken when you remove it from the oven, just discard it.

Lamb
10

Grate the rind of the lemon

11

Cut lamb into cubes and put them into a bowl with olive oil, lemon rind and rosemary. Mix together and leave to marinate for at least 30 minutes.

12

Thread onto 4 skewers.

13

Cook skewers when your salad is assembled and serve while the skewers are hot

GF, LF - use lactose free yoghurt or substitute the dressing for a dollop of hummus.




Ingredients

 ½ large or one small cauliflower cut into bite size pieces
 2 tsp moroccan spice
 1 tbsp extra virgin olive oil
 400 g chick peas, 1 tin
 1 punnet cherry tomato
 parsley, bunch
  cup kalamata olives, torn in half
 ¼ cup flaked almonds
Lemon yoghurt dressing
 ½ cup natural yoghurt
 1 lemon, rind and 1 tablespoon of juice
 1 clove of garlic, crushed
Variations - yoghurt chicken or lamb skewers
 600 g chicken breast, cut into bite size pieces
 1 lemon rind
  cup thick natural yoghurt
Lamb
 600 g Lamb
 1 Sprig of rosemary
 1 tbsp olive oil
 1 lemon rind

Directions

1

Preheat oven to 180°c.

2

Cut cauliflower into bite size pieces (don't be afraid to use the stalks).

3

Cover with extra virgin olive oil and Moroccan spice.

4

Cook cauliflower in the oven for 25 minutes until golden (cook chicken at the same time if you are adding it to your meal).

5

Meanwhile, drain and rinse chickpeas and halve the cherry tomatoes and assemble in a bowl.

6

To make the dressing mix together lemon rind, juice, garlic and yoghurt.

7

Once cauliflower is cooked, add to bowl and top with olives, parsley, flaked almonds and the dressing to finish.

Chicken
8

Mix together lemon rind and yoghurt and put chicken into a baking tray and then totally cover the chicken with the yoghurt.

Bake at 180°c for 20minutes - Put into the oven at the same time as the cauliflower

9

NOTE:

If you cook the yoghurt chicken there will be a fair amount liquid around the chicken when you remove it from the oven, just discard it.

Lamb
10

Grate the rind of the lemon

11

Cut lamb into cubes and put them into a bowl with olive oil, lemon rind and rosemary. Mix together and leave to marinate for at least 30 minutes.

12

Thread onto 4 skewers.

13

Cook skewers when your salad is assembled and serve while the skewers are hot

GF, LF - use lactose free yoghurt or substitute the dressing for a dollop of hummus.
Roasted Cauliflower Salad with Yoghurt Dressing

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