Warm salad of roasted cauliflower, sweet potato and chickpeas with spiced beef crumble

Here's a spicy, crunchy dinner salad packed with healthy proteins and flavourful vegetables.

Warm salad of roasted cauliflower, sweet potato and chickpeas with spiced beef crumble

Ingredients:

• 1/2 cup natural yoghurt
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp cinnamon
• 1 tin drained chickpeas
• 2 cups cauliflower florets
• 1 medium sweet potato ((diced into 1 cm cubes))
• 400 g ground beef / lamb
• 1/2 - 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 onion ((finely diced))
• 1 tsp minced garlic
• 1 bunch fresh coriander leaves
• 2 cups baby spinach leaves
• 2 cups blanched green beans
• extra greek yoghurt (to serve)

Method:

1. Preheat oven to 200 degrees c.

2. In a bowl, combine chickpeas, spices, yoghurt, cauliflower and sweet potato until all ingredients are evenly coated. Season with salt and pepper and roast on an oiled baking tray for 30 minutes or until sweet potato is cooked through.

3. While the chickpeas are roasting, cook beef, spices and onion in a fry pan on medium high heat for 10 minutes. Then continue to cook on low heat for the remainder of the chickpeas' roasting time. Beef will be loose, crunchy, deeply golden and dry. Season to taste.

4. When beef and chickpeas are cooked. Set them aside to cool a little. Place salad leaves and beans on a platter, top with beef and vegetables and top with coriander leaves.

5. Add an additional dollop of yoghurt if desired.