Roasted Cauliflower & Tahini Salad

Ingredients

• 1 large cauliflower, cut into florets
• 1 tin (400g) chickpeas, drained
• Seeds of ½ pomegranate
• Small bunch of flat-leaf parsley
• 2 tbsp olive oil
• 1 tsp cumin
• For dressing: 2 tbsp tahini, juice of 1 lemon, 1 clove garlic, 3 tbsp water, salt

Method

1. 1

   Preheat oven to 200°C. Toss cauliflower and chickpeas with olive oil and cumin. Season.

2. 2

   Roast 25 minutes until golden and crispy.

3. 3

   Whisk together tahini, lemon juice, garlic, water, and salt until smooth.

4. 4

   Arrange cauliflower and chickpeas on a platter.

5. 5

   Drizzle with tahini dressing. Top with pomegranate seeds and parsley.