Summary

Ingredients

• 70 g spinach (baby spinach)
• 1 bunch parsley
• 1 large mango (s), ripe
• 2 large onions, red
• 300 g cauliflower in florets
• 180 g canned chickpeas
• 2 teaspoon, heaped sugar
• 1 teaspoon, leveled cumin
• 1 teaspoon, leveled turmeric
• 5 tablespoon oil, neutral
• 3 tablespoon lime juice
• 3 teaspoons, leveled curry powder, mild
• 1 pinch (s) salt
• 1 pinch (s) chili powder

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Instructions

1. For the dressing, mix the lime juice with 2 tablespoons of oil, 2 teaspoons of curry powder and a pinch of salt and chilli and set aside.
2. For the salad, peel the mango and dice the pulp. Rinse the chickpeas and place in a large bowl with the mango. Cook the cauliflower florets in salted boiling water for 4-5 minutes. Peel off both onions, cut into fine rings and fry in half the remaining oil in a pan until soft. Stir in the sugar, cumin, turmeric and the rest of the curry, caramelize briefly and then add the pan`s contents to the bowl. Heat the remaining oil in the pan. If necessary, chop the drained cauliflower, salt it well and fry it in the oil until brown. Also add the fried cauliflower to the bowl. Wash the spinach and parsley, pluck the herb leaves and add to the bowl with the spinach.
3. Add the dressing and mix everything very thoroughly, seasoning with salt, sugar or curry to taste. Either serve immediately or briefly reheat everything in the oven.