Name: Make the perfect Spring salad with this Roasted Cauliflower and Sweet Potato recipe
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: ■ 1 small head cauliflower (650g), trimmed, coarsely chopped; ■ 750g sweet potato, peeled, cut into 4cm pieces; ■ ¼ cup olive oil; ■ 2 tsps mild curry powder; ■ 60g bag baby spinach leaves; ■ 400g can chickpeas, drained, rinsed; ■ ¹⁄³ cup pine nuts, toasted; Dressing; ■ ½ cup Greek yoghurt; ■ 2 tblsps hulled tahini; ■ 1 tblsp olive oil; ■ 1 small clove garlic, crushed; ■ 2 tblsps lemon juice; ■ 1 tsp honey

Make the perfect Spring salad with this Roasted Cauliflower and Sweet Potato recipe

Delicious.

Loading the player...

Spring has finally sprung! As the weather begins to heat up, the New Idea Food team puts aside our hot recipes to make room for fresh recipes perfect for Spring.

recipe-salad-sweet-potato — *(Credit: Supplied)*

Ingredients

■ 1 small head cauliflower (650g), trimmed, coarsely chopped

■ 750g sweet potato, peeled, cut into 4cm pieces

■ ¼ cup olive oil

■ 2 tsps mild curry powder

■ 60g bag baby spinach leaves

■ 400g can chickpeas, drained, rinsed

■ ¹⁄³ cup pine nuts, toasted

Dressing

■ ½ cup Greek yoghurt

■ 2 tblsps hulled tahini

■ 1 tblsp olive oil

■ 1 small clove garlic, crushed

■ 2 tblsps lemon juice

■ 1 tsp honey

Method

1 Place cauliflower and potato, separately, on two large oven trays lined with baking paper.

2 Whisk oil and curry powder in a jug. Drizzle over the vegetables. Season with salt and pepper. Toss to coat.

3 Place both trays in a very hot oven (220C). Cook, turning halfway, for about 25 minutes, or until cauliflower and potato are tender. Remove trays. Cool slightly.

4 To make dressing, combine all ingredients with ¼ cup warm water in a jug. Season.

5 To serve, combine the cauliflower and potato with spinach, chickpeas and pine nuts in a serving bowl. Drizzle over dressing.

New Idea team