Karen Marsend-Smith has sent us this recipe, which she describes as “a perfect salad using easily accessible vegetables grown on the island”. We immediately ran home to try it out, and agree. It’s pretty special. It’s a vegetarian side dish for 4-6 and will take you 15 minutes to prepare and another 25 to cook.
Ingredients (salad): – 60g unsalted cashew nuts – 1 large jar of chickpeas (400g when drained) – 1 medium head of cauliflower, cut into florets – 1 large sweet potato peeled & cut into 1/2-inch pieces – 2 tbsp extra virgin olive oil – 1 tablespoon curry powder – 2 tspns ground chili powder – 1 1/2 tspns salt – 1/2 tspn ground turmeric – 50g raisins – 2-3 tbsp coriander leaves (chopped).
Ingredients (dressing): – 125g plain Greek yogurt – 3 tablespoons freshly squeezed lemon juice – 1 tspn maple syrup or honey – 1 tspn curry powder – 1/2 tspn salt – 1/2 tspn ground cumin – 1/4 tspn garlic powder – 1/8 tspn ground chili powder plus additional to taste.
Preheat the oven to 200c.
Fan 180c Spread the cashew nuts on a baking tray. Place in the oven and toast until the cashews are golden (about 5-6 minutes). The nuts burn easily so keep a close eye on them. Set aside to cool.
Drain and rinse the chickpeas, then spread them onto a double layer of paper towel. Place a second towel on top and pat dry. Remove any skins that come loose.
Transfer the chickpeas to a very large mixing bowl. To this bowl, add the cauliflower, sweet potato, olive oil, curry powder, chilli powder, salt, and turmeric. Toss to coat the vegetables until the oil and spices are as evenly distributed.
Lightly coat two large baking trays with a little olive oil. Divide the vegetables between the two sheets, spreading them into an even layer. Place the trays in the upper and lower thirds of the oven.
Roast for 15 minutes, then remove the trays from the oven. With a large spatula, carefully toss the vegetables, then spread them back into an even layer. Return the trays to the oven. Continue baking until the vegetables are tender and the chickpeas are golden and crisp, about 10 additional minutes.
Stir together the Greek yogurt, lemon juice, maple syrup or honey, curry powder, salt, cumin, garlic powder, and chilli powder together. Set aside.
Toss the roasted vegetables together with the raisins, cashews, and coriander. Pile onto a serving plate and add dressing. Serve warm or at room temperature.
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