Radicchio salad boats with cauliflower salad

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Drain the chickpeas, drain well. Wash lime, grate dry and grate peel. Mix the chick peas with 1 tbsp. olive oil and lime zest. Season with chilli, salt and pepper. Spread the chick peas on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see

2. 2

   manufacturer) roast for about 30 minutes. Take out and let cool down.

3. 3

   Clean and wash the cauliflower and divide it into florets. Cook the cauliflower in boiling salted water for about 5 minutes, drain and allow to cool. Cut lime in half, squeeze juice. Mix lime juice, mustard and maple syrup.

4. 4

   Season to taste with salt and pepper, fold in 5 tablespoons of olive oil.

5. 5

   Wash the radicchio, loosen 4-8 leaves and set aside. Use the remaining radicchio for other purposes. Wash the apple, cut in half. Remove the core of one half, cut half into slices. Use the other half for other purposes.

6. 6

   Wash, clean and slice the radishes. Halve the avocado, remove the core and remove the flesh from the skin. Cut the flesh into pieces.

7. 7

   Coarsely chop the cauliflower in a universal chopper. Wash the chives and mint and shake dry. Cut the chives into small rolls, pluck the mint leaves from the stalks. Wash and clean the spring onion and cut into fine rings.

8. 8

   Mix apple slices, radishes, avocado and dressing. Spread the salad in radicchio leaves, sprinkle with chickpeas. Garnish with chives, spring onion and mint.

Nutrition Facts

KCAL
390 kcal

CARBS
19 g

FATS
31 g

PROTEINS
8 g