Roast cauliflower and chickpea salad



Ingredients 17
Servings 4
Time 15 min

Ingredients

  • 1
    cauliflower
  • 30
    ml
    olive oil
  • salt and freshly ground pepper
  • 5
    ml
    chilli flakes
  • 2
    rounds feta cheese
  • 120
    g
    lettuce leaves
  • CHICKPEAS
  • 15
    ml
    olive oil
  • 15
    ml
    butter
  • 2
    garlic cloves, crushed
  • 1
    can, chickpeas, drained
  • 2
    ml
    ground cumin
  • salt and freshly ground pepper
  • DRESSING
  • 2
    garlic cloves, crushed
  • 45
    ml
    chopped fresh coriander
  • 60
    ml
    olive oil
 

Method

15 min
 

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.

 

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