ROASTED CAULIFLOWER WITH SPICED CHICKPEA SALAD

PREP AND COOK TIME: 40M | SERVES 4

INGREDIENTS

680g cauliflower, trimmed and sliced

220g Brussels sprouts, trimmed, sliced

2 tbsp olive oil

400g canned chickpeas, drained and rinsed

1 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

12 Tuscan cabbage leaves, trimmed and torn

FOR TAHINI DRESSING, MIX:

1 tbsp tahini

1 tbsp pomegranate molasses

1 fresh long red chilli, seeded and finely chopped

1 small clove garlic, crushed

4 tbsp water

METHOD

Preheat oven to 200°C. Place cauliflower and Brussels sprouts on an oven tray; drizzle with half the oil. Season; toss to coat.

Place chickpeas on another oven tray; sprinkle with paprika, cumin and coriander. Season; drizzle with remaining oil.

Roast vegetables and chickpeas for 25 mins. Add cabbage to vegetables; roast for further 5 mins or until vegetables are tender and chickpeas crisp. Serve veg and chickpeas drizzled with dressing.