recipes

Roasted cauliflower and carrot salad with gbejna and minted yogurt dressing

Serves:

2025-01-01

Ingredients

For the roasted vegetables
300g cauliflower florets
200g peeled and thickly sliced carrots
1 tbsp olive oil
Salt and pepper to taste
1 tsp garlic granules
For the dressing
150ml pot plain Benna yogurt
1 tbsp olive oil
Squeeze lemon juice
1 tbsp chopped fresh mint leaves
Salt and pepper to taste

You will also need
2 fresh Benna white ġbejniet
4 tbsp pomegranate kernels
2 tbsp toasted pumpkin seeds
Extra mint leaves to decorate

Method

Place the cauliflower, carrots, olive oil and garlic granules in a bowl and season well with salt and pepper. Mix together well, transfer to an oven dish and roast for 20-25 minutes. Meanwhile, make the dressing by mixing together all the ingredients, adding in a splash of water to make the dressing more runny if necessary. To put the salad together, mix the pomegranate kernels, toasted seeds and dressing with the cooked vegetables and serve into 2 large bowls. Crumble over the fresh ġbejniet and decorate the top with extra mint leaves, pumpkin seeds and pomegranate kernels.

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