[Low Carb] NZ Mumbai Baked Cauliflower

Cut the parsnip (unpeeled), courgette and beetroot (unpeeled) into 1cm fries. Spread the veggie fries over an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat.

Bake the cauliflower and veggie fries, until tender, 20-25 minutes. TIP: If one of the trays is done earlier, remove it first!

While the veggies are baking, finely chop or crush the garlic. Pick the mint leaves and finely chop. In a large frying pan, heat a drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the remaining Greek-style yoghurt and mint leaves to the garlic oil mixture and combine. Season to taste.

Roughly chop a tomato. In a large bowl combine a small drizzle of white wine vinegar and olive oil and a pinch of salt and pepper. Add the mixed salad leaves and tomato to the bowl with the dressing and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp!