Roasted Cauliflower and Spiced Chickpea Salad
Give your salad a refresh. Roasted cauliflower, spiced chickpeas and a tangy tahini dressing is anything but boring.
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Ingredients
- 1 small cauliflower (680g), trimmed, sliced
- 220 grams brussels sprouts, trimmed, sliced
- 2 tablespoons olive oil
- 400 grams canned chickpeas, drained, rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 12 cavolo nero leaves (120g), trimmed, torn
- Tahini dressing
- 1 tablespoon tahini
- 1 tablespoon pomegranate molasses
- 1 fresh long red chilli, seeded, chopped finely
- 1 small clove garlic, crushed
- ¼ cup (60ml) water
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