Cauliflower, Radish & Egg Salad
Servings Prep Time
2people 5minutes
Cook Time
Servings Prep Time
2people 5minutes
Cook Time
  1. Cut the cauliflower in to small florets. The smaller you cut them, the quicker they cook.
  2. Half the radishes.
  3. Drain the chickpeas.
  4. Add the cauliflower, radishes and chickpeas to a large roasting tray, season with a little salt and pepper and drizzle over 1 tbsp of the olive oil.
  5. Toss to coat and place in the oven for 15 minutes.
  6. Weigh out the almonds and place on a separate baking tray.
  7. Place them also in the oven and roast for 10 minutes.
  8. Once the almonds are done, remove from the oven and leave to cool.
  9. Once 15 minutes are up on the vegetables, remove and give everything a stir.
  10. Return to the oven for a further 15 minutes.
  11. Bring a pan of water to the boil and carefully drop the eggs in.
  12. Boil the eggs for 7 minutes.
  13. Roughly chop the cooled almonds.
  14. Mix the remaining olive oil with the mustard and vinegar to form a dressing.
  15. Once the eggs are cooked, scoop them out the pan and run under cold water.
  16. Peel the shells from the eggs and set to one side.
  17. With around 2 minutes left on the vegetables, add the spinach to the roasting tray and stir.
  18. Continue the final 2 minutes of cooking.
  19. Once cooked, remove the tray from the oven and sprinkle over the almonds.
  20. Drizzle over the dressing and stir well.
  21. To serve, divide the vegetables between 2 plates.
  22. Slice the boiled eggs in half and place them on top of the vegetables.
  23. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.