How to make madras chickpeas and aloo gobi style salad

For a bit of spice to take the heat off the summer, look no further than this take on aloo gobi – not drenched in oil as it would be at your local Indian

Cauliflower, spinach and tomato complement this crunchy affair

Madras chickpeas and aloo gobi style salad

1 ½ tbsp oil
120g heritage cherry tomatoes
1 cauliflower
1 lemon
1 red onion
1 sachet madras spice paste
1 tsp turmeric
200g baby white potatoes
20g creamed coconut
240g chickpeas (drained)
2 tsp cumin seeds
40g spinach
Medium handful of fresh mint

Preheat the oven to 220C and boil a kettle. Slice the baby white potatoes in half and place in a large saucepan with a pinch of sea salt. Cover with boiling water and simmer for 10 mins, then drain. Remove the leaves from the cauliflower and cut into bite-sized pieces. Cut the cauliflower into small florets. Roughly chop the onion into small pieces.

Place the drained potatoes, onion, cauliflower florets and cauliflower leaves into a large bowl with 1 tbsp oil, the turmeric and the cumin seeds. Season with sea salt and black pepper and stir to ensure everything is well coated. Place on a large baking tray in the oven for 15 mins, until golden and softened.

Drain the chickpeas. Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and add the madras spice paste for 1 minute, then add the chickpeas with 1-2 tbsp boiling water and cook for 7 mins until heated through.

Slice the cherry tomatoes in half and thinly slice the spinach leaves. Roughly chop the mint leaves. Place the cherry tomatoes, spinach and mint in a large bowl and stir in the roasted potatoes, onion and cauliflower.

Dissolve the creamed coconut in 30ml boiling water and a squeeze of lemon juice.

Place the vegetable mix on two warm plates and top with the madras chickpeas. Drizzle over the coconut lemon sauce.

Recipe from Mindfulchef.co.uk