Your new favourite easy mid-week lunch or dinner awaits. Packed full of nutrients, this colourful salad is perfect to prep ahead of time! Add a protein for extra oomph or enjoy as a zingy meat-free alternative.
Serves 4
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
- 1 cauliflower with leaves attached, cut into florets
- 1 long red chilli, cut in half lengthways
- 1 x 400g can chickpeas, drained
- 2 teaspoons ground cumin
- 1 teaspoon ground sumac, plus extra to serve
- 3 tablespoons extra virgin olive oil
- Sea salt and pepper to taste
- 1 cup Greek yoghurt
- 1 tablespoons tahini paste
- 2.5 tablespoons lemon juice
- 1.5 tablespoons maple syrup
- 1/3 cup mint, leaves picked
- ¼ cup dill, fronds picked
- 2 tablespoons pomegranate seeds
- ¼ cup roasted cashews, roughly chopped
Method
- Pre heat the oven to 90 degrees celcius.
- Place the cauliflower florets and chilli onto one side of a large lined oven tray. Pour the chickpeas onto the other side of the tray and use the back of a spoon to gently crush them.
- Scatter over the cumin and sumac along with a pinch of salt, pepper and 2 tablespoons of the oil.
- Toss to coat then place into the oven for 20 minutes, or until the cauliflower is tender and the chickpeas are crispy.
- Remove the roasted chilli from the tray and finely chop it into a paste. Mix the chilli with remaining tablespoon of oil, half tablespoon of lemon juice and half tablespoon of maple syrup then set aside.
- Whisk the yoghurt with tahini paste and the remaining lemon juice, maple syrup and a pinch of salt until smooth.
- Spread the yoghurt mixture onto the base of a serving platter. Top with the roasted cauliflower, crispy chickpeas, mint, dill, pomegranate and cashews.
- Drizzle over the chilli dressing and sprinkle with a little extra sumac before serving.
Looking for more delicious recipes? Check out celebrity chef
@courtneyroulston for more inspiration!
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