Middle Eastern Cauliflower Salad
Middle Eastern Cauliflower Salad using Angel Bay Lamb Bites, roasted cauliflower, couscous and tahini yoghurt for vibrant flavour and easy prep nationwide
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Cooking tools:
- Blender
- Oven
- Stove
- Baking sheet
- Saucepan
- Kettle
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Serving platter
- Spoon
Ingredients
- lamb Bites
- 1 large cauliflower
- 1 Tbsp olive oil
- 400g chickpeas, rinsed and drained
- 100g pomegranate arils
- 1/2 red onion, finely diced
- 2 handfuls coriander
- 1 handful mint
- 1 handful parsley
- 70g sliced almonds, toasted
- 300g pearl couscous
- 2 tsp chicken stock powder dissolved in 3 cups boiling water (750ml)
- 200g unsweetened Greek yoghurt
- 2 Tbsp tahini
- 2 Tbsp cold water
- 1 Tbsp lemon juice
- 2 tsp crushed garlic
- 1 tsp maple syrup
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
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