Curried Chickpea And Cauliflower Salad

1. 1

   Heat the vegetable stock and turmeric in a saucepan until boiling, then boil the cauliflower for one minute. Drain and set aside.

2. 2

   For the dressing, mix the madras paste with 2-3 tablespoons of hot water to make a smooth sauce then whisk in the vinegar, lime juice and vegetable oil in a steady stream until the mixture has emulsified.

3. 3

   Mix the cauliflower, chickpeas, onion, apple, fennel, coriander and watercress in a bowl, then stir in the dressing until well combined. Season with salt and freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

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