ROASTED CAULIFLOWER & CHICKPEA SALAD

Prep + cooking: 40 mins. Serves 4.

1 small cauliflower (680g), trimmed,

cut into florets

220g brussels sprouts, trimmed, halved 2 tbsp olive oil

400g canned chickpeas, drained, rinsed 1 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

Chimichurri

1 cup coarsely chopped fresh

flat-leaf parsley 2 cloves garlic, quartered 1 tsp sea salt flakes

½ tsp dried chilli flakes 2 tbsp fresh oregano leaves 1 shallot, chopped finely ½ cup (125ml) olive oil

1 tbsp red-wine vinegar 2 tbsps lemon juice

1 Preheat oven to 200˚C (180˚C fan).

2 Place cauliflower and brussels sprouts on an oven tray; drizzle with half the oil, season, toss to coat. Place chickpeas on a second tray; sprinkle with paprika, cumin and coriander. Season; drizzle with oil. Roast 30mins or until vegetables are tender and chickpeas are crisp.

3 Meanwhile, make chimichurri. Place all ingredients in a food processor and process until combined.

4 Serve vegetables and chickpeas drizzled with chimichurri.