Salads don’t have to be eaten cold on a sunlounger. They can be warm, comforting and made for a cosy autumn table.
This is the one we want when it’s dark by five. A warm peanut-miso dressing wilts the kale just enough. Rich, savoury and a little bit messy. Roasted cauliflower and chickpeas go golden and crisp at the edges, then cool, smacked cucumber, lime, coriander and chilli brighten up every bite. Grab a fork, or just a big spoon.
INGREDIENTS
For 2 generous mains or 3 smaller portions (hello lunch boxes!)
*1 small cauliflower, cut into bite-sized florets
*1 tin or jar of chickpeas, drained, rinsed and thoroughly dried
*1-2 tbsp olive oil
*½ tsp chilli flakes, or to taste
*Salt and black pepper
*1 cucumber
*1 tsp toasted sesame oil
*1-2 tsp light soy sauce
*1 tsp finely grated fresh ginger
*A squeeze of lime juice
*2 tbsp smooth peanut butter
*3 tbsp All Dressed Up Miso Sesame dressing
*1 tsp finely grated fresh ginger
*1-2 tsp lime juice
*3-5 tbsp hot water
*150-200g kale, tough stalks removed and leaves roughly torn
*3 tbsp unsalted peanuts, roughly chopped
*A small handful of coriander leaves
*½ red chilli, thinly sliced, optional
INSTRUCTIONS
Roast the cauliflower & chickpeasHeat the oven to 220°C/200°C fan. Put the cauliflower and chickpeas on a large roasting tray and toss with the olive oil, chilli flakes, a little salt and black pepper. Spread into a single layer, using two trays if needed.
Roast for 25 minutes, turning halfway through, until the cauliflower is tender with golden edges and the chickpeas are lightly crisp.
Toast the peanutsPut the peanuts on a tray and toast in the oven for 5-10 mins, until lightly golden. Tip onto a plate to cool.
Finish & enjoy!Gently fold half the roasted cauliflower and chickpeas through the dressed kale.Divide between plates or spoon onto a serving platter. Pile the remaining cauliflower and chickpeas on top, then add the cucumber, leaving its liquid behind.
Scatter over the toasted peanuts, coriander and sliced red chilli, if using. Drizzle with the remaining dressing and serve while the roasted vegetables are still warm.
