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Roasted cauliflower and chickpea salad with dressing


Roasted cauliflower and chickpea salad with dressi

Ingredients 15
Servings 4
Time 30 min

Ingredients

  • 1 cauliflower, broken into florets and sliced
  • 2 garlic cloves, whole and unpeeled
  • 15
    ml
    Baharat spice
  • olive oil
  • 80
    g
    peas
  • 80
    g
    fine green beans
  • 30
    ml
    olive oil
  • juice of 1 lemon
  • 5
    ml
    each of chopped mint, parsley and chives
  • 100
    ml
    plain full-cream yoghurt
  • salt and freshly ground pepper
  • 400
    g
    1 can chickpeas, drained
  • 100
    g
    baby spinach
  • 1 small red onion, sliced into thin rings
  • 100
    g
    feta cheese
 

Method

45 min
 

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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2019-04-30 11:28
 
 
 
 
 
 
 
 
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