We're loving having more salads with these longer warmer days. This salad will also bring you extra brain power to help you make it to the end of year and holiday time 🙂

SERVES 4 | PREP TIME 20 MINUTES | COOK TIME 25 MINUTES

INGREDIENTS
For the roast cauliflower:
1 cauliflower
1⁄2–1 red onion
1 tbsp olive oil
1⁄4 tsp ground turmeric
salt and freshly ground black pepper
1⁄2 cup cashews (or any nuts you have available)
1⁄2 tsp ground cumin
1⁄2 tsp smoked paprika
Pinch of chilli powder (optional)
For the tahini dressing:
1⁄4 cup shaved or grated Parmesan
1 clove garlic, finely chopped or grated
1⁄4 cup tahini
Juice of 1⁄2 lemon
2 tbsp water
To serve:
1 bag picked kale (or baby spinach leaves)
1 tbsp olive oil
300–400 g (about 1 cup) cooked chicken, meat or fish
2 tbsp Parmesan shavings (optional)
pinch paprika (optional)

VEGETARIAN OPTION
To replace the meat/fish:
6–8 poached or hard-boiled eggs

METHOD

Pre-heat the oven to 180°C fan (200°C regular). Line an oven tray with baking paper. Cut the cauliflower into medium-sized florets and roughly chop the onion, and spread them out on the prepared tray. Drizzle the oil over the vegetables and sprinkle with turmeric. Toss well to combine and season with salt and lots of pepper. Roast the vegetables for about 15 minutes. Remove from the oven and sprinkle the cashews and remaining spices on top of the vegetables. Toss gently with tongs and continue to roast for 5-7 minutes, until the cashews are lightly toasted and the vegetables are tender.

Meanwhile, whisk together all the tahini dressing ingredients, seasoning to taste. Place the kale in a bowl, and add a pinch of salt and a good drizzle of olive oil. Gently massage the kale with your hands to soften it.
To serve, place a bed of kale on the bottom of serving bowls. Top with the roasted mix and drizzle
with tahini dressing. Top with the cooked chicken (or whatever protein you choose) and, if you like,
some Parmesan shavings and a pinch of paprika.

Enjoy!