A lovely light salad that may be served with basically anything and is a great alternative to the typical green salad dish. Personally, I love having this salad with pan-fried salmon or roast lamb – delicious!
- Serves: 4
Ingredients
- 70 grams almonds roasted
- 200 grams mixed salad leaves*
- ⅓ red onion finely sliced
- 200 grams chick peas washed and rinsed well
- ½ bunch cauliflower florets lightly steamed and then cooled
- 2 tablespoons balsamic glaze*
Method
- Preheat oven to 180˚C (350˚F)
- Place whole almonds onto baking tray and roast for approximately 10 minutes or until dark brown colour. Once cooled, roughly smash almonds with a mortar and passel (If you don’t have a mortar and passel, place almonds flat between two tea-towels on a sturdy surface and crush with mallet). Set aside.
- Lightly steam cauliflower florets and set aside to cool. Once cooled combine mixed salad leaves, red onion, chickpeas, roasted almonds, cauliflower and balsamic glaze and serve.