✨Crispy chickpea, harissa roasted cauliflower salad and tahini d

✨Crispy chickpea, harissa roasted cauliflower salad and tahini dressing✨ 🦆 this is so so so so so so so so good. Not much more to say than that. You have GOT to make this one. To serve 2-3 you will need 1 cauliflower Rose harissa Sweet smoked paprika 1 bulb of garlic Za’atar 50g feta 1 tin chickpeas, drained Spinach Pomegranate seeds Tahini Kefir Honey 1 lemon Fresh parsley to serve Optional: Pickled red onions Method 1. Pre heat your oven to 200c fan. Drain the chickpeas and dry REALLY well between 2 sheets of kitchen towel, the skins will come off but don’t worry about removing them. 2. Place into a bowl and toss with 2 tsp olive oil, 1 tsp smoked paprika and 2 tsp za’atar. Season with salt and pepper. Line a baking tray with foil and roast for 15-25 minutes until crisp and crunchy. 3. Cut the cauliflower into florets, not too big! In a bowl toss with 2 heaped tbsp of Harrisa paste, 1 tsp smoked paprika a little olive oil, salt and pepper and 5 smashed garlic cloves. Toss well so the florets are well coated. Place onto a lined baking tray and roast in the same oven for roughly 15 minutes until they are golden brown. 4. Make the dressing by mixing 1 tbsp tahini with 2 tbsp kefir, loosen with the juice of one lemon, the zest, 1 heaped tsp honey, a pinch of za’atar, salt and pepper. It it is still too thick add a little water or lemon juice. 5. To serve mix a few handfuls of spinach, a crumble of feta, few spoonfuls of pomegranate seeds, some pickled red onions (if using), the roasted cauliflower and crispy chickpeas (save some chickpeas to sprinkle over the top) and a few spoons of the dressing. Toss together, then serve with an extra scattering of crispy chickpeas, feta, fresh chopped herbs and drizzle of dressing. 6. Pair with any extra protein of choice!

Great

% Daily Values based on a 2,000 calorie diet