A hearty warm salad of paprika-roasted chickpeas and cauliflower with baby potatoes, tossed through bitter salad leaves and a creamy mustard-yogurt dressing. Filling, full of fibre, and satisfying on its own or as a side.
Salad
Marinade (chickpeas & cauliflower)
Dressing
Boil the potatoes
Scrub the potatoes with a brush and boil them, skins on, in salted water. Once done, let them cool, then cut them in half. Don't peel them.
Marinate the chickpeas and cauliflower
Turn the oven to 180 °C. Clean, wash, and break the cauliflower into florets. Drain the canned chickpeas and rinse them under running water in a sieve. Whisk the marinade ingredients in a bowl, add the cauliflower and chickpeas, and coat both in the mixture.
Roast
Line a baking sheet with parchment paper. Transfer the cauliflower and chickpeas onto it and add the potatoes. Put it in the preheated oven and roast until golden, about 15–20 minutes. Let cool slightly.
Make the dressing
Whisk the salad dressing together in a small bowl.
Toss and serve
Combine all the ingredients together in a bowl.
Potatoes boiled in their skins and then cooled contain resistant starch, which supports a healthy gut microflora and significantly lowers the meal's glycemic index.
