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Summer Satay Cauliflower Salad with Kale and Cashew Nuts
Summer Satay Cauliflower Salad with Kale and Cashew Nuts

Summer Satay Cauliflower Salad with Kale and Cashew Nuts

Makan Malaysia

Servings

4

Prep Time

1 hours 30 minutes

Cuisine

Malaysian

Category

Side

Fragrant lemongrass and turmeric marinated cauliflower with fresh kale and toasted cashew nuts

Ingredients

  • 1 medium cauliflower

  • 1 jar of Satay Marinade

  • 200g packet sliced kale

  • 2 tbsp olive oil
  • large pinch of salt

  • 250g packet green lentils

  • 150g cashews
  • 2 big dollops greek yoghurt

Directions

  1. Cut the cauliflower into florets and generously rub the Satay Marinade into it so that it goes into all it’s little nooks. Leave to marinate for at least 1 hour.

  2. Once marinated, spread florets out onto a baking tray, drizzle with a little olive oil and roast in a preheated oven at 190c for 15 minutes so it’s cooked but still has some bite.

  3. Whilst the cauliflower is cooking, massage the olive oil and salt into the kale and leave to rest for 5 minutes

  4. Heat a frying pan over a high heat and add in the cashews, fry (without oil) for 5 minutes, constantly stirring so they colour but do not burn, set aside.

  5. Once everything is cooked and prepped, mix together the cauliflower, kale and lentils in a big salad bowl.

  6. Garnish with toasted cashews and some greek yoghurt