Sometimes I stir through a cup of cooked grains - be it quinoa, couscous, or millet. It is a great way to serve a crowd, or take to a pot-luck. Just make sure to add a pinch of salt to the grains. —Eat This My Friend | Jade O'Donahoo
4 - 6 as a side
cauliflower and avocado salad
2 or 3
handfuls of baby spinach leaves
dried currants or raisins
bunch of chives, chopped (to yield about 1/4 cup)
lemon wedges, to serve
full fat natural yoghurt
pinch of sea salt
small garlic clove, minced
In This Recipe
Preheat oven to 200 degrees celsius.
Start by chopping your cauliflower into thumb sized florets. Stir through olive oil and season well with salt and pepper. Spread evenly onto a roasting tray and roast for about 20 mins, or until tender. Allow to cool.
Add to a large serving bowl and toss through the currants, chives, baby spinach. and half of the avocado. Scoop the the remainder of the avocado on top.
Now prepare the spiced yoghurt by stirring through paprika, turmeric, salt and garlic into the yoghurt.
Dollop large spoonfuls on top of the salad and serve.