Tandoori Cauliflower and Chickpea Salad with Burnt Butter Curry Leaf Dressing
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Tandoori Cauliflower and Chickpea Salad with Burnt Butter Curry Leaf Dressing
Ingredients
1 cauliflower, cut into chunks
500g Jalna Greek yoghurt
200g packet Coles Tandoori Marinade
1 red onion, diced finely
½ bunch coriander, chopped finely
400g can chickpeas, rinsed and drained
150g unsalted butter
3 sprigs of curry leaves
1 tsp yellow mustard seeds
1 lemon, juiced
½ bunch coriander, leaves picked
Sea salt flakes
Method
Heat a grill or BBQ until smoking.
Add 250g yoghurt and the tandoori marinade to a bowl, mix until evenly combined. Add the cauliflower and coat in the mixture, making all the cauliflower is well coated.
Once the grill is hot, add the cauliflower and cook until the cauliflower soft and the marinade has caramelized.
In a bowl combine the remaining yoghurt with diced red onion, chopped coriander and a pinch of salt.
In a pot melt the butter until it bubbles. Add the mustard seeds and curry leaf. Cook until the leaves are crispy. Remove from the heat and scoop out the leaves. Squeeze in the lemon juice and season with salt.
To serve spread the yoghurt on the bottom of the plate. Spread the tandoori cauliflower around the plate. Top with the mustard butter. Garnish with crispy curry leaves and coriander.
Recipe by Michael Weldon
