Warm Cauliflower, Chickpea & Plum Salad With Panch Phora Yogurt Dressing And Crispy Wonton Skins

As the days draw shorter, we find our selves seeking solace in rich, heavy Comfort Foods. There is little more gratifying than a Seasonal Salad to sate both Body & Mind. While balance is key, it should never forsake flavour and joy.

This recipe brings with it a welcome break from the weight of comfort foods, without sacrificing the inherent bliss of a satisfying meal.

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Autumn salad, winter salad, vegan salad, healthy vegan mains, autumn comfort food, fall salad

Yield: 4

Author: Suze Morrison

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Warm Cauliflower, Chickpea & Plum Salad With Panch Phora Yogurt Dressing And Crispy Wonton Skins

Prep time: 18 MinCook time: 20 MinTotal time: 38 Min

As the days draw shorter, we find our selves seeking solace in rich, heavy Comfort Foods. There is little more gratifying than a Seasonal Salad to sate both Body & Mind. While balance is key, it should never forsake flavour and joy.This recipe brings with it a welcome break from the weight of comfort foods, without sacrificing the inherent bliss of a satisfying meal.

Ingredients

Panch Phora Dressing

• 250ml Vegan Yogurt
• 2 tbsp Olive Oil
• 2tbsp Cider Vinegar
• ¼ tsp Brown Mustard seeds
• ¼ tsp Fennel Seeds
• ¼ tsp Nigella Seeds
• ¼ tsp Cumin Seeds
• ¼ tsp Fenugreek Seeds

For the Salad

• 1 Small Cauliflower, florets
• 400g Jar Chickpeas, drained
• 1 tbsp Olive Oil
• 3 Plums, sliced
• 3 Spring Onions, sliced
• 1 Cucumber, sliced
• Handful Cress
• Handful Soft Herbs
• A few Handfuls peppery leaves
• 50g Pistachios, chopped

Crispy Wonton Skins

• 8 Wonton Wrappers
• Cooking Spray

Instructions

1. Begin with the Wonton Skins. Pre heat oven 200C, line a baking sheet with non-stick paper.
2. Liberally spray the wrappers with cooking spray and bake for 6-8 minutes, or until golden and crisp, you must keep them spaced apart.
3. Once cool enough, break into shards, and set aside.
4. Dry toast the seeds for the dressing in a pan until fragrant. Add to a jar with the remaining dressing ingredients, shake well and set aside.
5. Heat the grill to high and bring a pan of water to the boil. Blanch the cauliflower for 2 minutes then drain and allow to steam dry for 2-3 minutes.
6. Mix with the oil and chickpeas & tumble onto the same tray (minus the paper) that you baked the skins on.
7. Grill for 1 minute each side or until beginning to char.
8. To assemble, rub 1 tbsp yogurt dressing around the inside of your bowl. Tumble in some leaves, cress, herbs, chickpeas, and cauliflower and mix.
9. Add the remaining chickpeas ,cauliflower, plums, herbs, leaves, cucumber, and pistachios and gently mix. Drizzle with 3 tbsp of dressing and sprinkle the wonton wrappers on top.
10. Serve with extra dressing on the side.

https://gourmetglow.co.uk/recipes/warm-cauliflower-chickpea-plum-salad-with-panch-phora-yogurt-dressing-and-crispy-wonton-skins