Cauliflower, Broccoli & Chicken Salad

Who says eating healthy has to be boring? Have an alfresco meal with the family and dive into this beautiful galore of colours.

Yield: 4 Servings
Prep Time: 20 mins
Cook Time: 35 mins
Difficulty Level: 1/5

Ingredients

• 1 small head of cauliflower, cut into florets
• 1 small head of broccoli, cut into florets
• 420 g can of chickpeas, rinsed, drained
• 2 tbsps olive oil
• 1 tbsp harissa paste
• 2 cloves garlic, crushed
• 250 g punnet cherry tomatoes,
• 1 avocado, seeded, peeled, sliced
• ½ bunch each of mint and coriander, leaves picked
• ¼ cup raisins
• ¼ cup raw almonds, roughly chopped
• 1 tbsp pumpkin seeds, toasted
• 1 roast chicken, sliced
• White balsamic vinegar or red-wine vinegar, to serve

Steps

01. Preheat oven to moderate, 180 C.

02. In a large bowl, combine cauliflower, broccoli, chickpeas, oil, harissa and garlic. Mix well to coat. Spread over an oven tray and season to taste. Bake 15-20 mins.

03. Add tomatoes to tray and bake a further 10-15 mins until vegetables are tender and golden, and tomatoes have slightly collapsed. Cool slightly.

04. In a bowl, toss vegetable mixture with avocado, herbs, raisins, almonds and seeds. Serve topped with chicken and a drizzle of vinegar.

Photo: Rob Shaw/Bauer