Your new favourite easy mid-week lunch or dinner awaits. Packed full of nutrients, this colourful salad is perfect to prep ahead of time! Add a protein for extra oomph or enjoy as a zingy meat-free alternative.

Serves 4

Prep time: 10 minutes
Cook time: 20 minutes
 

Ingredients 

• 1 cauliflower with leaves attached, cut into florets
• 1 long red chilli, cut in half lengthways
• 1 x 400g can chickpeas, drained
• 2 teaspoons ground cumin
• 1 teaspoon ground sumac, plus extra to serve
• 3 tablespoons extra virgin olive oil
• Sea salt and pepper to taste
• 1 cup Greek yoghurt
• 1 tablespoons tahini paste
• 2.5 tablespoons lemon juice
• 1.5 tablespoons maple syrup
• 1/3 cup mint, leaves picked
• ¼ cup dill, fronds picked
• 2 tablespoons pomegranate seeds
• ¼ cup roasted cashews, roughly chopped

Method 

1. Pre heat the oven to 90 degrees celcius.
2. Place the cauliflower florets and chilli onto one side of a large lined oven tray. Pour the chickpeas onto the other side of the tray and use the back of a spoon to gently crush them.
3. Scatter over the cumin and sumac along with a pinch of salt, pepper and 2 tablespoons of the oil.
4. Toss to coat then place into the oven for 20 minutes, or until the cauliflower is tender and the chickpeas are crispy.
5. Remove the roasted chilli from the tray and finely chop it into a paste. Mix the chilli with remaining tablespoon of oil, half tablespoon of lemon juice and half tablespoon of maple syrup then set aside.
6. Whisk the yoghurt with tahini paste and the remaining lemon juice, maple syrup and a pinch of salt until smooth.
7. Spread the yoghurt mixture onto the base of a serving platter. Top with the roasted cauliflower, crispy chickpeas, mint, dill, pomegranate and cashews.
8. Drizzle over the chilli dressing and sprinkle with a little extra sumac before serving.