Roasted cauliflower and chickpea salad with dressing

Roasted cauliflower and chickpea salad with dressing (PHOTO: Drum)
Roasted cauliflower and chickpea salad with dressing (PHOTO: Drum)
Prep Time: 30 min
Servings: 4
Cooking Time: 45 min
Ingredients
  • - 1 cauliflower, broken into florets and sliced
  • 100g - feta cheese
  • - olive oil
  • - salt and freshly ground pepper
  • - 1 small red onion, sliced into thin rings
  • 15ml - Baharat spice
  • 80g - fine green beans
  • 100g - baby spinach
  • 400g - 1 can chickpeas, drained
  • 30ml - olive oil
  • 5ml - each of chopped mint, parsley and chives
  • 80g - peas
  • - 2 garlic cloves, whole and unpeeled
  • 100ml - plain full-cream yoghurt
  • - juice of 1 lemon
Method

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.