Ingredients
For the curried chickpea
1 cauliflower, cut into florets
400ml/14fl oz vegetable stock
1 tbsp turmeric powder
1 x 440g/1lb can chickpeas, drained
1 red onion, sliced
1 apple, finely sliced
½ fennel bulb, finely sliced
1 tbsp chopped fresh coriander
1 handful watercress leaves
salt and freshly ground black pepper
For the dressing
1 tbsp madras curry paste
1 tbsp malt vinegar
200ml/7fl oz vegetable oil
1 lime, juice only
Preparation
Heat the vegetable stock and turmeric in a saucepan until boiling, then boil the cauliflower for one minute. Drain and set aside.
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.
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.
