Cauliflower and chickpeas are roasted with fragrant garam masala to give this veg-packed salad a gently spiced warmth. Add a sprinkle of besan sev for extra crunch.
Angela Hartnett cooked this recipe for Nick Grimshaw and guest Ruby Wax on episode 10, season 3 of Dish, the Waitrose podcast. It was served with this mock mimosa.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
- CourseMain meal
- Prepare10 mins
- Cook35 mins
- Total time45 mins
Preheat the oven to 220oC, gas mark 7. Toss the potatoes with 11⁄2 tbsp oil, season and spread out in a large roasting tin. Roast for 5 minutes. Toss the cauliflower florets, leaves and the chickpeas with the remaining 1⁄2 tbsp oil and the garam masala; season and add to the tin. Roast for 30 minutes, stirring halfway, then leave to cool for 10 minutes.
Meanwhile, make a sauce by mixing the tamarind paste, honey and 2 tsp water; set aside. In a very large mixing bowl, stir the lemon juice, chaat masala, red onion and 100g pomegranate seeds. Add the cooled vegetables and toss everything together, then add most of the coriander leaves.
Transfer to a large platter. Spoon over the yogurt then the tamarind sauce. Scatter with the reserved coriander leaves and remaining 25g pomegranate seeds to serve.
Chaat masala is a fragrant Indian spice mix with a tangy sourness. Sprinkle over dhals, or add a little to fruit juice for a refreshing twist.
And to drink...
Cave de Beblenheim Pinot Gris Reserve, Alsace, France (75cl), has ripe fruit aromas of pears and honey and rich smoky flavours.