Roasted Cauliflower and Sweet Potato Salad Recipe | New Idea

Ingredients

• 1 small head cauliflower (650g), trimmed, coarsely chopped
• 750g sweet potato, peeled, cut into 4cm pieces
• 1⁄4 cup olive oil
• 2 tsps mild curry powder
• Salt and pepper, to taste
• 60g baby spinach leaves
• 400g can chickpeas, drained, rinsed
• 1⁄3 cup pine nuts, toasted
• DRESSING
• 1⁄2 cup Greek yoghurt
• 2 tblsps hulled tahini
• 1⁄4 cup warm water
• 1 tblsp olive oil
• 1 small clove garlic, crushed
• 2 tblsps lemon juice
• 1 tsp honey