نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Roasted cauliflower and kimchi salad

Salad 20 Mins Prep · 30 Mins Cook

Preheat the oven to 200°C, gas mark 6. Line a roasting tray with baking paper.
Slice the cauliflower into bite-sized florets. Drain and rinse the chickpeas. In a large bowl, toss the cauliflower and chickpeas with the olive oil, smoked paprika, turmeric, salt and pepper until evenly coated. Spread the cauliflower and chickpeas in a single layer on the roasting tray and roast for 25-30 minutes, or until golden and tender.
Peel and finely grate the ginger. In a medium-sized bowl, whisk together the rice vinegar, soy sauce, sesame oil, maple syrup and grated ginger until smooth. Taste and adjust the seasoning, if necessary.
Peel and quarter the avocados. Press one side of each quarter into the sesame seeds to coat. Place a cucumber on a cutting board, with a chopstick positioned on either side as guides. Using a sharp knife, slice diagonally into the cucumber at 2mm intervals, stopping when the knife hits the chopsticks. Flip the cucumber over so the unsliced surface faces upwards and repeat the diagonal slicing process. This technique creates a spiral effect. Add the cucumber spirals to the dressing and toss gently to coat.
On a large serving platter, arrange the mixed salad leaves as a base. Top with the roasted cauliflower, chickpeas, sesame-coated avocado and kimchi. Place the dressed cucumber spirals over the salad. Drizzle any remaining dressing over the platter, if desired. Sprinkle over some sesame seeds and serve immediately.