Beef
Roast curried cauliflower with apple and pastrami - Golden curried cauliflower florets with roast chickpeas and sweet apple tossed with pastrami and toasted almonds.
1. Set oven to 200°C. Cut cauliflower into small florets, wedge onion and drain chickpeas. Toss on a lined tray with 1 tbsp oil, 2 tsp curry powder, 1/2 tsp ground ginger, salt and pepper. Roast in oven for 20 minutes, or until golden and tender.
2. Scatter almonds over roasting tray and place in oven for the last 5 minutes of cooking time.
3. Dice apples, slice celery and chop parsley. Roughly chop spinach. Tear pastrami into small pieces.
4. Whisk 2 tbsp vinegar, 2 tbsp olive oil, 1 tbsp honey, 1 tsp curry powder in a small bowl. Season to taste with salt and pepper.
5. Toss the roast vegetables with fresh components and dressing. Divide between plates to serve.
2. Scatter almonds over roasting tray and place in oven for the last 5 minutes of cooking time.
3. Dice apples, slice celery and chop parsley. Roughly chop spinach. Tear pastrami into small pieces.
4. Whisk 2 tbsp vinegar, 2 tbsp olive oil, 1 tbsp honey, 1 tsp curry powder in a small bowl. Season to taste with salt and pepper.
5. Toss the roast vegetables with fresh components and dressing. Divide between plates to serve.
cauliflower 1
red onion 1
chickpeas 400g
curry powder 2tsp
ground ginger 1/2 tsp
slivered almonds 1/2 bag
red apples 2
celery 2 stalks
parsley 1/2 packet
baby spinach 1 bag
pastrami 1 packet
apple cider vinegar 2tbsp
honey 1tbsp
From your pantry: oil (for cooking), salt & pepper
red onion 1
chickpeas 400g
curry powder 2tsp
ground ginger 1/2 tsp
slivered almonds 1/2 bag
red apples 2
celery 2 stalks
parsley 1/2 packet
baby spinach 1 bag
pastrami 1 packet
apple cider vinegar 2tbsp
honey 1tbsp
From your pantry: oil (for cooking), salt & pepper
