Curried Chickpea And Cauliflower Salad

• 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
• 1/2 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

1. Heat the vegetable stock and turmeric in a saucepan until boiling, then boil the cauliflower for one minute. Drain and set aside.
2. 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.
3. 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.

chickpea, cauliflower, turmeric, chickpeas, red onion, apple, fennel bulb, fresh coriander, handful, salt, dressing, curry, malt vinegar, vegetable oil, lime

Taken from www.epicurious.com/recipes/member/views/curried-chickpea-and-cauliflower-salad-51119621 (may not work)