Ingredients
1 head of cauliflower, cut into bite-sized florets
400g tin of chickpeas, drained and rinsed
¼ cup olive oil
2 cloves garlic, crushed
2 tsp ground cumin
2 tsp smoked paprika
½ tsp salt
100g mixed rocket and spinach leaves
1 cup chopped fresh herbs (use your favourites - we used basil and flat-leaf parsley)
1-2 Lebanese cucumbers, sliced
1 large avocado, sliced
100g feta, crumbled
3 spring onions, sliced
Method
- Preheat oven to 220°C (200°C fan).
- In a large bowl, combine the cauliflower, chickpeas, olive oil, garlic, cumin, smoked paprika and salt.
- Stir gently until evenly coated.
- Transfer mixture to a baking tray and place in the pre-heated oven. Roast for 20-25 minutes, until fork-tender and slightly charred.
- While the cauliflower is roasting, arrange the rocket and spinach, chopped herbs, cucumber and avocado on a large serving plate.
- Arrange the roasted cauliflower mixture on top of the salad leaves, then sprinkle the feta and spring onions over the top.
- Drizzle with creamy yoghurt dressing to serve.
Serves 2-3
Creamy yoghurt dressing
Ingredients
½ cup plain Greek yoghurt
¼ cup extra-virgin olive oil
2 tbsp Dijon mustard
4 tbsp lemon juice
3 tbsp honey
1 clove garlic, crushed
½ teaspoon salt
½ teaspoon black pepper
Method
Combine ingredients in a jar with a secure lid and shake to combine. Check seasoning and sweetness and adjust to taste. Dressing will keep 3-4 days in the fridge.
