Cauliflower Chickpea Salad
Cauliflower should be available from mid to late April. You can use dried or tinned chickpeas. Add extra time when using dried chickpeas.
When using dried chickpeas:
Soak 200g dried chickpeas overnight and boil the next day for around 1.5 hours.
Boil the cauliflower for around 3 minutes.
Heat the oil in a pan and add the turmeric, fry for 30 seconds. Add the raisins, cauliflower and chilli flakes and stir-fry for 4 more minutes. Add the drained chickpeas and heat through.
Make a dressing with the yogurt, curry powder, water and coriander.
Put the spinach on a plate, pile the chickpea/cauliflower mix on top of the spinach and add the dressing.
Serve with naan bread.