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Dukkah Roasted Cauliflower with Avocado Dressing
1 large head of cauliflower
2 x 400g cans chickpeas, drained and rinsed
Coconut oil, melted
1tbsp dukkah
Sea salt
1 bunch radishes, thinly sliced
1 avocado (+ remaining half used in the dressing)
Fresh mint, roughly chopped
Dressing:
½ avocado
½ cup coconut yoghurt
Handful mint
Zest + juice of 1x lemon
Sea salt + pepper
Method:
Preheat oven to 220°C. Place the cauliflower and chickpeas on 2 large baking trays and drizzle with the oil. Top with the dukkah and salt and toss to combine. Roast for 18–20 minutes or until golden brown.
To make the dressing, place ½ avocado in a medium bowl. Add the yoghurt, mint, lemon juice + zest and salt + pepper. Using a hand-held blender, blend until smooth and creamy.
Top the cauliflower and chickpeas with the radish, mint and remaining avocado. Drizzle with the creamy avocado dressing to serve.
Sorghum Hemp Salad
Prep time: 20mins
Cook time: 60mins
1 cup sorghum
3 cups water
Large handful rocket
2 zucchinis, grated
1 cup edamame beans, blanched in boiling water
1x avocado, skin removed and cubed
1/4 cup currants
1/4 cup hemp seeds
1/4 cup pumpkin seeds
Coriander, roughly chopped
Black sesame seeds
Dressing:
1/4 cup Apple cider vinegar Vinegar
1/3 cup extra virgin olive oil
1 heaped tsp Dijon mustard
1 clove of garlic, crushed
Salt + pepper
1 tsp cumin
Method:
Place the sorghum and water into a saucepan and bring to the boil. Place a lid on top and reduce to a simmer for approximately 60mins. Drain and set aside to cool.
While the sorghum is cooking make the dressing. Add all ingredients into a jar and then put the lid on and shake until combined.
Add all salad ingredients + dressing to a big bowl and gently toss to combine.
