GUT-LOVING CHICKPEA AND CAULIFLOWER SALAD

This is a perfect midweek lunch that is super easy to make and full of flavour. Cauliflower is a good source of both soluble and insoluble fibre, and it also contains several compounds that have antiinflammatory properties. It is also a good source of inulin, a prebiotic that feeds good bacteria in the gut.

SERVES 2

PREP: 10 MINUTES

COOK: 30 MINUTES NUTRIENTS PER SERVING

CALORIES (KCAL) 510

CARBOHYDRATES (G) 55

PROTEIN (G) 16

FAT (G) 4

INGREDIENTS

■ 1 medium sweet potato, chopped

■ ½ head of cauliflower, florets separated

■ 200g tinned chickpeas

■ 1 clove garlic, unpeeled (for the dressing)

■ 1 tsp ground cumin

■ 1 tsp smoked paprika

■ 1 tbsp olive oil

■ 90g couscous

■ 1 vegetable stock cube, dissolved in

■ 1 cup boiled water

■ 50g spinach

■ 10 cherry tomatoes, halved

■ 2 tbsp pumpkin seeds

FOR THE DRESSING:

■ 200ml coconut yoghurt

■ 1 tsp olive oil

■ Juice of ½ lemon

■ Black pepper, to taste

1. Preheat the oven to 220°C/200°C fan/gas mark 7.

2. Put the sweet potato and cauliflower in a roasting dish, drain the chickpeas and add to the dish along with the garlic clove, cumin and paprika. Drizzle the olive oil over and cook in the oven for 30 minutes.

3. Put the couscous in a small bowl, add the vegetable stock and cover (I use a large plate to cover). The couscous should absorb the stock in 10 minutes.

4. To make the dressing, combine all the ingredients in a small bowl or jug. Take the garlic clove out of the roasting dish and squeeze the soft garlic into the dressing. Stir well.

5. Put the couscous, roasted vegetables, spinach and cherry tomatoes in a bowl and mix together. Spoon the dressing over and top with pumpkin seeds.