Ingredients
■ 1 small head cauliflower (650g), trimmed, coarsely chopped
■ 750g sweet potato, peeled, cut into 4cm pieces
■ ¼ cup olive oil
■ 2 tsps mild curry powder
■ 60g bag baby spinach leaves
■ 400g can chickpeas, drained, rinsed
■ ¹⁄³ cup pine nuts, toasted
Dressing
■ ½ cup Greek yoghurt
■ 2 tblsps hulled tahini
■ 1 tblsp olive oil
■ 1 small clove garlic, crushed
■ 2 tblsps lemon juice
■ 1 tsp honey
Method
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1 Place cauliflower and potato, separately, on two large oven trays lined with baking paper.
2 Whisk oil and curry powder in a jug. Drizzle over the vegetables. Season with salt and pepper. Toss to coat.
3 Place both trays in a very hot oven (220C). Cook, turning halfway, for about 25 minutes, or until cauliflower and potato are tender. Remove trays. Cool slightly.
4 To make dressing, combine all ingredients with ¼ cup warm water in a jug. Season.
5 To serve, combine the cauliflower and potato with spinach, chickpeas and pine nuts in a serving bowl. Drizzle over dressing.