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ROASTED CAULIFLOWER AND SWEET POTATO SALAD WITH PEANUT DRESSING (V, VE, GF) - SERVES 4 Image

ROASTED CAULIFLOWER AND SWEET POTATO SALAD WITH PEANUT DRESSING (V, VE, GF) - SERVES 4

  1. Pre heat the oven to 200°C/ 180°C fan/ gas 6. 
  2. Toss the cauliflower and sweet potatoes together with the paprika and the olive oil. Place on a roasting tray and sprinkle with a little sea salt flakes and freshly ground black pepper. Cover the tray with foil and roast for 20 minutes. Remove the foil and cook for a further 20 minutes until the vegetables are tender, crisp and browned around the edges.
  3. Gently toast the pine nuts under the grill until lightly coloured.
  4. To make the dressing whisk together the peanut butter, lemon juice, soy sauce and about 45ml (3 tblsp) warm water until smooth
  5. Mix the roasted vegetables with the spinach and arrange in the middle of a plate or bowl. Drizzle over some of the peanut dressing and scatter with the pine nuts and a few slices of red chilli.
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