MISO-ROASTED CAULIFLOWER, CHICKPEA & NOODLE SALAD

With Japanese miso and Middle Eastern tahini, this is such an ‘East meets East’inspired salad. The dressing that’s used to season the cauliflower delivers a rich umami (savoury) hit as it roasts, while the noodle salad delivers on protein and fresh carroty sweetness.

Serves 2 or 4 as a side •

Cals: 614 • Carbs: 70.3g

Protein: 22.7g • Fat: 29g

• 1 large head of cauliflower

• A pinch of sea salt

• A pinch of freshly ground black pepper

• 1tbsp rapeseed oil

• 2 garlic cloves, finely chopped

• 1tbsp red miso paste

• 2tbsp tamari or lowsodium light soy sauce • 1tbsp golden syrup

For the salad

• 400g tin of chickpeas, drained, rinsed

• 2 carrots, sliced into thin matchsticks • 200g (7oz) cooked vermicelli rice noodles

• 1tbsp roasted cashew nuts

• 2 spring onions, trimmed

and finely diced

For the dressing

• 1tbsp each freshly grated root ginger, tahini paste, tamari or low-sodium light soy sauce, toasted sesame oil, rapeseed oil and clear rice vinegar

Preheat the oven to 180°C/fan 160°C/gas 4. Prepare the cauliflower. Discard the outer leaves, but keep the inner leaves and set aside. Break the cauliflower up into florets and place them in a roasting tray with the inner leaves. Season with the salt and pepper, and drizzle with the rapeseed oil.

Put the garlic, miso paste, tamari or light soy sauce and golden syrup in a jar and shake to combine. Drizzle this mixture over the cauliflower florets and leaves and roast for 15-20 minutes.

Meanwhile, prepare the salad. Layer the chickpeas, carrots and noodles on a large platter. Place all the dressing ingredients in a jar and shake, then set aside.

Remove the cauliflower from the oven and transfer it to the serving platter on top of the chickpea salad. Drizzle with the dressing, sprinkle with the cashew nuts and diced spring onions, and

serve immediately.