Cauliflower and Chickpea Salad
🍏 Delicious as a light dinner or vegetable side, this recipe will quickly become a staple in our house. Also tastes great cold so, if you have any left over, it is an instant or portable lunch option too.
Serves 2
1 small head cauliflower, cut into florets
3 tbsp olive oil
1/2 tsp ground cinnamon
2 tsp cumin seeds
1 can drained chick peas
2 tbsp harissa paste
4 vine tomatoes quartered or several cherry tomatoes halved
4 tbsp pomegranate seeds
1️⃣ Pour the oil into a large bowl and mix with the cinnamon and cumin seeds. Tip in the cauliflower and toss to coat. Pour into a roasting tray and cook at 200C for 15 mins. Save the bowl!
2️⃣ Add the chickpeas to the bowl and the harissa and toss to coat. Add the tomatoes to the bowl. When the cauliflower has cooked for 15 mins remove tray, add the contents of the bowl to the tray and return to the oven for a further 15 mins until cauliflower is tender.
3️⃣ Before serving add a sprinkle of sea salt flakes and the pomegranate seeds.
Thank you to Nigella Lawson for providing the recipe.
Categories:
