Roasted cauliflower, avocado salad with Pistachio Dukkah
800g cauliflower florets
2 tins chickpeas (drained & rinsed)
¼ cup olive oil
1 tablespoon Table of Plenty Pistachio Dukkah
1 teaspoon sea salt flakes
½ cup natural Table of Plenty Natural Kefir
2 tbsp dill sprigs
• 1 tablespoon lemon juice
• ¼ cup water
• 1 bunch radishes (halved or quartered)
• 1 cup mint leaves
- Preheat oven to 220°C. Place the cauliflower and chickpeas on 2 large baking trays lined with baking paper and drizzle with the oil. Top with the Pistachio Dukkah and salt and toss to combine. Roast for 18–20 minutes or until golden brown.
- To make the dressing, place 1 avocado half in a medium bowl. Add the kefir, dill, lemon juice and water. Using a hand-held blender, blend until smooth and creamy.
- Top the cauliflower and chickpeas with the radish, mint and remaining avocado. Drizzle with the creamy avocado dressing to serve.