Roasted cauliflower and tempeh salad

Serves: 4

Prep time: 15min

Cooking time: 25min

Ingredients

500g head cauliflower, cut into florets

2 teaspoons pistachio dukkah

1 tablespoon olive oil

300g Tempeh, coarsely chopped

1 bunch English spinach, washed, trimmed, shredded

1 medium Lebanese cucumber, thinly sliced crossways

1 small red onion, thinly sliced

2 spring onions, thinly sliced

¼ cup coarsely chopped flat-leaf parsley

¼ cup mint leaves

100g fresh mozzarella, drained, torn

2 tablespoons lemon juice

1 teaspoon honey

¼ cup (50g) pepitas (pumpkin seeds), toasted

¼ cup (35g) pistachios, coarsely chopped

Method

Step 1

Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the cauliflower in a single layer on the tray. Spray with olive oil spray. Sprinkle with dukkah. Roast, turning occasionally, for 20-25 minutes or until golden brown. Set aside to cool.

Step 2

Meanwhile, heat half the oil in a non-stick frying pan over medium-high heat. Cook the tempeh, tossing, for 5 minutes or until golden all over and heated through.

Step 3

Combine the spinach, cucumber, onion, spring onion, parsley and mint in a large bowl. Add the cauliflower and tempeh and toss to combine. Top with mozzarella.

Step 4

Whisk the lemon juice, honey and remaining oil in a small bowl until combined. Drizzle over the salad. Sprinkle with pepitas and pistachio. Season with pepper to serve.