Roasted Cauliflower & Chickpea Salad

Ingredients

• 1 small cauliflower, florets
• 400g tin chickpeas, drained
• 1 tsp cumin
• 1 tsp turmeric
• 2 tbsp olive oil
• 50g pomegranate seeds
• 30g flaked almonds, toasted
• 2 tbsp tahini
• Juice of 1 lemon
• 1 garlic clove
• Fresh parsley

Method

1. 1

   Preheat oven to 200°C. Toss cauliflower and chickpeas with oil, cumin, turmeric. Roast 25 min.

2. 2

   Whisk tahini, lemon juice, garlic, and 3 tbsp water.

3. 3

   Arrange on plates, scatter pomegranate and almonds.

4. 4

   Drizzle with tahini dressing and parsley.