Ingredients

 

1 cauliflower

Bunch of Cavallo Nero / other kale roughly chopped

100g almonds, lightly toasted and chopped/bashed

40g sultanas

1 tsp garam masala

2 tsp smoked paprika

Medium bunch of chopped fresh parsley

Medium bunch of chopped fresh mint

Salt

Juice of ½ lemon

Good glug of olive oil

1 medium onion

 

Method

 

1. Preheat oven to 200 degrees.

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2. Cut the florets off the cauliflower and break into small pieces.

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3. Chop the onion roughly and mix with the cauli florets and a glug of olive oil then place in a roasting tray. Roast for 15-20 mins until cauli is starting to brown. Then remove from the oven and allow to cool

 

4. Meanwhile toast your almonds in a dry frying pan until lightly brown then allow to cool & chop or bash with the end of a rolling pin.

 

5. Then gently sweat your kale off in some oil with some salt and pepper and allow to cool.

 

6. Mix your chopped almonds in a bowl with all of the other ingredients, including the cauliflower and kale once cooled. Serve the salad immediately or keep in the fridge for up to 2 days.

 

Enjoy!