This roasted cauliflower and tempeh salad recipe was created in partnership with the Heart Foundation.
Start by preheating the oven to 200 degrees Celsius. Then grease and line a baking tray with baking paper. Arrange the cauliflower in a single layer on the tray and spray with olive oil spray. Sprinkle with the dukkah. Pop in the oven and roast turning halfway through cooking for 20 to 25 minutes or until golden brown. Set aside to cool.
While the cauliflower is cooking, coarsely chop the tempeh, heat half the oil in a nonstick frying pan over medium heat and then cook the Tempeh, tossing for five minutes or until golden all over and heated through. Transfer to a plate. Next, wash and drain the spinach. Then shred the spinach with a sharp knife.
Add the spinach, cucumber, onion, spring onion, parsley and mint to a large bowl. Toss to combine. Add the tempeh and cauliflower and toss to combine.
Transfer the salad to a serving dish. Tear the mozzarella and arrange on the salad. Combine the lemon juice, honey and remaining oil in a small bowl and whisk until well combined. Drizzle over the salad. To finish, sprinkle the salad with pepitas and pistachios and season with pepper. This heart-healthy salad is loaded with veggies and fresh flavours.