Roasted aloo gobi salad

Screen Shot 2016-05-13 at 08.21.41

You’re probably on first-name terms with aloo gobi, although you won’t recognize this dish. It uses the same companions – potato and cauliflower – but gives them a well-earned makeover. Here they are roasted until crisp and served with poppadoms, wilted spinach and chickpeas, with some mint chutney thrown in for good measure. The key to making this salad is to get everything ready so you can throw it all together at the last minute, just before serving.

SERVES 4

  • 4 poppadoms (either cooked or uncooked) mint and yoghurt chutney (see page 219) 400g new potatoes
  • 600g cauliflower (2 small heads or 1 large) 1 teaspoon cumin seeds, crushed
  • 3 cloves of garlic, crushed
  • 1 teaspoon chilli flakes
  • salt
  • ground black pepper
  • 6 tablespoons rapeseed oil
  • 2 medium red onions, finely sliced
  • 1 x 400g tin of black chickpeas (kala chana), although white will do
  • 500g spinach leaves
  • 100g red-skinned (or unsalted) peanuts lemon wedges, to serve
  • ground black pepper
  • 6 tablespoons rapeseed oil
  • 2 medium red onions, finely sliced
  • 1 x 400g tin of black chickpeas (kala chana), although white will do
  • 500g spinach leaves
  • 100g red-skinned (or unsalted) peanuts lemon wedges, to serve

Preheat the oven to 180°C/350°F/gas 4.

I like to serve this salad in poppadom bowls, but equally you could serve them on the side.

Whip up the mint and yoghurt chutney. Chop the new potatoes into 2cm cubes, and break or chop the cauliflower into small florets, just bigger than the potatoes. Keep the potatoes and cauliflower separate and pop them in a single layer on to two baking trays.

Distribute the cumin seeds, garlic and chilli flakes over the vegetables, and season generously with salt and a few grinds of the pepper mill. Drizzle the vegetables with 4 tablespoons of oil and mix it in with your hands so that they are well coated. Put the cauliflower and potatoes in the oven for 25 to 30 minutes, turning halfway through so the potatoes don’t stick. When done and just starting to brown, remove and set aside.

Meanwhile put 2 tablespoons of oil into a frying pan on a medium heat. Add the onions and fry, stirring occasionally, until they are caramelized; this will take around 15 minutes. When the onions are done, add the chickpeas, stir for a couple of minutes, then add the spinach and cook until just wilted.

Mix in the potatoes and cauliflower and check for seasoning, then distribute across the poppadom bowls or plates. Drizzle some mint and yoghurt chutney dressing over the top and scatter over the peanuts to finish. Serve with wedges of lemon.