Roast cauliflower and chickpea salad

YOU
4 servings Prep: 15 mins, Cooking: 15 mins By Hope Malau
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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.

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