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£1.20 eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Light a barbecue and wait until the coals turn grey. Meanwhile, bring a pan of water to the boil, then add the cauliflower florets; simmer for 2-3 minutes (to just soften them slightly). Drain and leave to cool for 2 minutes. Gently press the florets with the palm of your hand to flatten them slightly.
Combine the yogurt with the tandoori paste and salt; spread it over the cauliflower florets, making sure it covers them completely. When you’re ready to cook, brush the barbecue grill with oil then add the florets. Cook for 3-4 minutes on each side until golden and crisp.
Meanwhile, make the salad. Boil the potatoes for 7-8 minutes until tender. Drain and allow to cool for 2 minutes. Put the remaining ingredients in a bowl and combine well. Add the potatoes, mix well again and serve with the cauliflower.
Typical values per serving when made using specific products in recipe
Energy | 801kJ/ 191kcals |
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Fat | 4.2g |
Saturated Fat | 1.8g |
Carbohydrates | 27g |
Sugars | 11g |
Fibre | 6.1g |
Protein | 8.7g |
Salt | 1.8g |
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