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1
Combine the ingredients for the spice blend and reserve.
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2
Place the potatoes in a pot and cover them with water.
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3
Cover the pot with a lid and bring to a boil.
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4
Take off the lid and add salt.
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5
Boil the potatoes for 6 to 7 minutes, then add the cauliflower to the same pot.
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6
Cook for 2 to 3 minutes longer, then drain.
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7
The potatoes and cauliflower should still be a little undercooked.
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8
Heat a large skillet over medium heat.
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9
Add the vegetable oil, then the butter.
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10
When the butter melts into the oil, add in the onions and garlic and saute for 5 minutes.
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11
Add the drained potatoes and cauliflower and the chick peas and combine.
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12
Stir the reserved spices into the vegetables and cook for a minute or two to develop the flavors.
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13
Stir in the stock and turn the vegetables to evenly distribute.
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14
The dish will turn a bright yellow.
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15
Cook over medium-low heat for 2 to 3 minutes longer.
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16
Add the peas and turn off the heat.
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17
The carry-over heat will warm them through.
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18
Taste to adjust the salt in the dish.
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19
In a large bowl, combine the shredded lettuce with the almonds, radishes, mint, and parsley or cilantro.
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20
Dress the salad with the lemon juice, a drizzle of vegetable oil, and some salt.
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21
Pile the salad on plates, top with the hot vegetables, and serve.
