Farmer's Weekly

Grilled cauliflower steaks, crispy chickpeas and mango salad

SERVES FOUR

1 head of cauliflower, thickly sliced½ cup extra virgin olive oilSalt and freshly1 can chickpeas, drained and rinsed1 mango, peeled and sliced1 red chilli, deseeded and sliced60g shelled almonds, toasted½ cup fresh mint leaves1 lemon, quartered to serve

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