Roasted Cauliflower And Eggplant Salad Recipe Recipe - Better Homes & Gardens Australia

Ingredients

• 1 small head cauliflower (about 500g), cut into small florets
• 1 tsp sumac
• 6 Tbsp extra virgin olive oil
• Sea-salt flakes and freshly ground black pepper, to season
• 2 eggplant, sliced into 1cm-thick rounds
• ½ tsp ground cinnamon
• ½ tsp ground cumin seed
• 1 cup Greek-style yoghurt
• ½ cup flat-leaf parsley, leaves finely chopped
• ½ cup mint, leaves finely chopped
• 1 Tbsp preserved lemon, finely chopped
• 2 cups baby kale leaves
• ½ cup roasted chickpeas
• ¼ cup pomegranate arils
• 1 tsp p nigella seeds
• Extra olive oil, to drizzle
• Micro herbs, to garnish
• 1 quantity tahini lemon dressing