Indian spiced warm cauliflower and chickpea salad with homemade tortilla chips


I won’t be sharing all of my recipes I do for my column and other work on here all of the time but I felt I had to with this one.  It has proven to be very popular, more than I thought.  I had one young lady ask me in my local supermarket about it so I felt I should share it on here also. 
  Before though I wasn’t sure wether people would like this?  I know that sounds strange but just in the fact of it being quite a fusion style dish of Mexico meets India.  However Im so pleased to say I have no worries of that now. 

  So, you may wonder why there are tortilla chips on this dish being an Indian inspired one but the main reason for it is to show how easy you can use up different types of flatbreads you may have that need using up, such as Chapatti’s from the night before or pitta breads. I know for sure whenever I open a pack of tortillas or make homemade chapatti’s, Ive always got some left, hence why I used the tortilla wraps in this one. The young lady that asked me about this recipe, loved this part of the recipe.  You may recall I mentioned about doing this on Rupal Rajani’s show talking about Leftovers on BBC Radio Leicester last year.

  This recipe is a lovely spiced mix and match dish, the idea is to get a bit of each and the flavours will burst in your mouth together. Serve this with your favourite chutneys and pickles.  It is great for a Lunch, a picnic or even watching a film and if you have any left over you can use it again the day after in a wrap, with rice or as a cold salad.



Warm Indian spiced Cauliflower and chickpea salad with homemade Spicy Tortilla chips:




Ingredients:

( Serves 2 people as a sharing dish)

Warm dish:

  • 1/2 small cauliflower ( slice down the florets ) plus use the green part too, adds great flavour
  • 1/2 400g tin of chickpeas drained and rinsed 
  • small red onion sliced
  • Handful of fresh spinach or frozen
  • 1-2 tbsp of Rapeseed oil or any oil of your choice
  • thumbnail size of grated fresh Ginger
  • 2 cloves of garlic
  • 1 thin green indian chilli chopped finely
  •   1 tsp  cumin ( All ground spices from Spice Kitchen)
  •   1 tsp  turmeric 
  •   1 tsp  ground coriander
  •   1 tsp  chilli powder
  •   1 tsp garam masala  

Cold mixed salad:

  • Good handful of fresh Spinach leaves or any leaf of your choice
  •   Chopped fresh tomatoes
  •   Cucumber sliced
  •   Red onion sliced
  •   Carrot thinly sliced 
  •   Radish sliced lengthways
  •   Fresh coriander 
  •   Fresh mint 
  •   Cracked Black pepper to season and a squeeze of lemon
Tortilla Chips:

  • Tortilla wraps cut into triangles
  •   3 tbsp of rapeseed oil
  •   1 tsp Garam masala ( Spice Kitchen )
  •   1 tsp Chilli powder ( Spice Kitchen )
  •   sprinkle of sea salt to season


Method:




Warm Salad:

  • Blanch off your chickpeas and your cauliflower in slated boiling water for about 3-4 minutes.

  • fry your red onion, garlic, ginger and spices for a couple of minutes on a medium heat.

  • Drain your Cauliflower and chickpeas and add to the frying pan. Cook fro another 2 minutes, stirring so all is coated in the lovely spices

  • Add your Spinach to the mix and cook for another minute or two.


Tortilla Chips:

  • Preheat oven to 190c

  • Place all triangles on a baking tray and drizzle with oil

  • Add your spices to it

  • Pop in the oven for approximately 7 minutes or until starting to turn golden brown.

* Assemble all salad together, serve in separate bowls, add your chutneys and pickles and you’re done.




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