Recipes
Date posted: 28/02/2019
Ingredients
| Cauliflower | 550g |
| New potatoes - cut into ¼ | 400g |
| Red onions - wedges | 100g |
| Olive oil | 50ml |
| Street Food masala Goa paste | 100g |
| Desiccated coconut | 200ml |
| Chick peas in water | 800g |
| Everyday Favourites cooking salt | 4g |
| Sliced baby spinach | 100g |
| Mint | 10g |
| Lime juice | 30g |
| Pomegranate seeds | 50g |
| Whole cashew nuts | 80g |
| Sliced red chilli | 15g |
Method
1. Cut the cauliflower into florets and mix with the potatoes, red onions, oil and paste and roast for 20 mins - allow to cool.
2. Toast your coconut and set to one side.
3. Place the mix into a clean bowl and add the chick peas, salt, sliced spinach,and mint and tumble together.
4. Sprinkle with toasted coconut, lime wedges, pomegranate seeds crushed cashews and chilli slices and serve.