MIDDLE EASTERN ROASTED FIORETTO® CAULI BLOSSOM PUMPKIN AND CHICKEPEA SALAD | Perfection Fresh Australia.

Ingredients

• 150g Fioretto® Cauli Blossom
• 1/2 (about 800g) butternut pumpkin, peeled, cut into 2cm pieces
• 400g can chickpeas, rinsed, drained, pat dry with paper towel
• 1 tsp ground cumin
• 1 tsp sumac
• 4 tbs extra virgin olive oil
• 1 tbs red wine vinegar
• 1 tbs pomegranate molasses
• 1/2 small red onion, thinly sliced
• 100g persian fetta
• 1/2 pomegranate, seeds removed (see tip)