Name: Roast cauliflower and chickpea salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1 cauliflower; 30 ml fresh chillies 573; salt and freshly ground black pepper; 5 ml dried chilli flakes; 2 feta cheese rounds; 120 g lettuce; chickpeas; 15 ml fresh chillies 573; 15 ml butter; 2 garlic cloves, crushed; 1 canned chickpeas drained; 2 ml cumin ground; salt and freshly ground black pepper; 2 garlic cloves, crushed; 45 ml fresh coriander chopped; 60 ml fresh chillies 573

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Ingredients (16)

1	cauliflower
30 ml	fresh chillies — 573
	salt and freshly ground black pepper
5 ml	dried chilli flakes
2	feta cheese — rounds
120 g	lettuce
	chickpeas
15 ml	fresh chillies — 573
15 ml	butter
2	garlic — cloves, crushed
1	canned chickpeas — drained
2 ml	cumin — ground
	salt and freshly ground black pepper

DRESSING

2	garlic — cloves, crushed
45 ml	fresh coriander — chopped
60 ml	fresh chillies — 573

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Method:

A hearty vegetarian salad with a hint of chilli.

Preheat the oven to 200 °C.

1 Cut the cauliflower into slices or “steaks” and arrange on a baking sheet. Brush with the olive oil and season with salt, pepper and the chilli flakes.

2 Crumble half the feta cheese on top and bake for 10 minutes or until the cauliflower is slightly charred.

3 Chickpeas: Heat the oil and butter in a pan and fry the garlic until fragrant. Add the chickpeas and stir-fry for a few minutes. Season with the cumin, salt and pepper. Stir-fry until golden and set aside.

4 Lightly mix the lettuce leaves, remaining feta cheese, chickpeas and cauliflower.

5 Dressing: Whisk the ingredients together and pour over the salad. Serve immediately.