Cauliflower and Chickpea Salad

INGREDIENTS:

This recipe makes 2 portion

  • 10ml of olive oil
  • 1/2 tsp ground cinnamon
  • 2 tsp cumin seeds
  • 1 small head cauliflower, trimmed and divided into small florets
  • 400g tin of chickpeas
  • Small pinch of chilli flakes
  • 4 small ripe vine tomatoes
  • 1 tsp sea salt flakes, or to taste
  • Seeds from half a pomegranate
  • large bunch (approximately 100g) flat leaf parsley

METHOD:

  • Preheat the oven to 200°C Fan
  • Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir. Tip in the cauliflower and toss to coat. Pour into a small oven tray (I mostly use a disposable foil baking tray measuring 30x20cm/12x8in) and place in the oven for 15 minutes. Don’t wash out the bowl you’ve been using.
  • Add the chickpeas to the bowl, and add the chilli flakes. Toss to coat it. Add the tomatoes to the bowl, and stir to mix.
  • Remove the cauliflower and quickly tip the chickpeas and tomatoes over the cauliflower. Toss to combine and return to the oven for 15 minutes, or until the cauliflower is tender.
  • Remove from the oven and sprinkle the salt over the vegetables, add half of the pomegranate seeds and toss to combine. Divide between 2 bowls. Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix. Scatter with the remaining pomegranate seeds and serve.