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Cranberry, Cauliflower & Cabbage Salad
If you haven't already noticed, I love me a
meal. Not only is it so beneficial for
, I also think it makes the act of eating just that little more
This salad is also a
- sweet, smokey, savoury and lightly spiced, and is super easy to make - simply throw everything in to
and you're done!
1/2 cauliflower, cut into florets
1/2 head red cabbage, shredded
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon garlic, crushed
1/2 cup blanched hazelnuts, roughly chopped
200g can chickpeas, rinsed and drained
1/4 cup dried cranberries
Preheat oven to 200C.
Line a baking tray and scatter
evenly across. Cook for 20 minutes or until browned.
Toss through the
and bake for another 10 minutes, then remove from the oven.
To serve, mix the
through the roasted vegetables and divide between two bowls.
Macadamia, Chickpea & Sweet Potato Salad
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