1 small head cauliflower (650g), trimmed, coarsely chopped
750g sweet potato, peeled, cut into 4cm pieces
1⁄4 cup olive oil
2 tsps mild curry powder
Salt and pepper, to taste
60g baby spinach leaves
400g can chickpeas, drained, rinsed
1⁄3 cup pine nuts, toasted
1⁄2 cup Greek yoghurt
2 tblsps hulled tahini
1⁄4 cup warm water
1 tblsp olive oil
1 small clove garlic, crushed
2 tblsps lemon juice
1 tsp honey
Place cauliflower and potato, separately, on two large oven trays lined with baking paper.
Whisk oil and curry powder in a jug. Drizzle over vegetables. Season. Toss to coat.
Place both trays in a very hot oven (220C). Cook cauliflower, turning halfway, for about 25 minutes, or until tender. Cook potato, turning halfway, for about 30 minutes, or until tender. Remove trays. Cool slightly.
To make dressing, combine all the ingredients in a jug. Season with salt and pepper. Mix well. 5 To serve, combine cauliflower and sweet potato with the spinach, chickpeas and pine nuts in a serving bowl. Drizzle over the dressing.
This recipe originally appeared on New Idea Food