Roasted cauliflower, chickpea, feta and pomegranate salad
Cauliflower and chickpeas taste amazing when roasted. Combined with the feta, this salad is a filling meal, and you won’t need any bread with it. Add generous handfuls of whatever leaves you have in the fridge – rocket and mint taste particularly good. Feta cheese is lower in fat and calories than most cheeses, and its fresh, tangy flavour means that you don’t need a lot to get plenty of taste. (see tip)
1 handful of rocket/ arugula leaves 1 handful of mint leaves
50g feta cheese, crumbled a squeeze of lime juice sea salt and freshly ground black pepper
and chickpeas, and mix well until well coated.
Tip the mixture into a baking pan and roast for 15 minutes. Remove from the oven and leave to cool for 5 minutes.
Add the pomegranate seeds and rocket/arugula leaves. Tear the mint leaves over the top. Add the feta cheese and lime juice, and mix everything together gently.
Season with salt and pepper. Transfer to two lidded containers. Take one to work and keep the other portion in the fridge until tomorrow.