Roasted chickpea and cauliflower salad - Marmite

Ingredients

• 1 cauliflower, cut into small florets
• 400g can chickpeas, drained
• 1-2 tbs Marmite™
• 2 tbs white or black sesame seeds
• 2 tsp ground cumin
• 1 tbs liquid honey
• 2 tbs olive oil
• 3 spring onions, sliced
• 2 cups baby spinach or kale leaves, raw
• 1/2 cup Greek yoghurt
• 1/2 cup hummus
• 1/2 small cucumber, peeled, grated, drained
• 1/2 cup mint leaves, roughly chopped
• 1 lemon, juice and zest
• 1 tsp whole grain mustard
• Preheat the oven to 200°C. Line an oven tray with baking paper. Trim the cauliflower and cut into small florets. Spread florets and chickpeas over the baking tray.
• Place tray in oven and cook for 20 minutes until cauliflower is tender and fragrant. Allow to cool slightly.
• Make the dressing by mixing together the yoghurt, hummus, cucumber, mint, lemon and mustard together in a small bowl. Season to taste.
• Assemble the salad, toss together the roasted cauliflower and chickpeas with the spring onions and baby spinach or kale leaves. Serve with dressing on the side.