Roasted cauliflower and chickpea salad with dressing

Drum
4 servings Prep: 30 mins, Cooking: 45 mins
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Store in an air-tight container to seal-in freshness

By Food24 December 06 2018
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Ingredients (15)

cauliflower — broken into florets and sliced
small red onion — sliced into thin rings
15 ml baharat spice
fresh chillies — 573
80 g peas — fresh
80 g green beans — fine
30 ml fresh chillies — 573
lemon — juice only
5 ml mint — chopped,parsley and chives
100 ml whole garlic cloves — unpeeled
salt and freshly ground black pepper
400 g chickpeas — canned, drained
100 g baby spinach
red onion — sliced into rings
100 g feta cheese
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Method:

Preheat the oven
to 200°C.

1 SALAD Arrange
the cauliflower pieces
on a baking sheet.
Add the garlic cloves.

2 Sprinkle the spice
mixture over. Drizzle
the oil over and roast
for about 30 minutes
or until crispy.

3 Steam the peas and
green beans for about
2 minutes until done
but still firm.

4 DRESSING Put all
the ingredients in a
food processor. Press
the puree out of the
roast garlic and add
to the processor. Pulse
until mixed well.

5 CHICKPEAS Pat
the chickpeas dry then
roll in the spice mix.

6 Heat a little oil in
a pan and stir-fry the
chickpeas until crispy.

7 TO FINISH
Arrange spinach in a
salad bowl and top
with the cauliflower,
onion, peas, green
beans and feta.
Spoon dressing
over and top with
chickpeas.



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