British Roasted Cauliflower and Chickpea Salad with Tahini Dressing

Shopping list

• 1 piece cauliflower — cut into small florets (about 500 g)

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• 400 g chickpeas — drained and rinsed (tinned)

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• 3 tbsp olive oil

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• 1 tsp ground cumin

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• 0.5 tsp smoked paprika

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• 80 g rocket

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• 2 tbsp tahini

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• 2 tbsp lemon juice

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• 2 tbsp water — to thin the dressing

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• 1 clove garlic — minced

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Preheat your oven to 200 °C (180 °C fan).

2. 2

   Toss the cauliflower florets and chickpeas with 2 tablespoons olive oil, cumin and smoked paprika on a large baking tray.

3. 3

   Roast for 25– 30 minutes, turning halfway, until the cauliflower is golden and the chickpeas are crisp.

4. 4

   Meanwhile, whisk together the tahini, lemon juice, remaining 1 tablespoon olive oil, garlic and water in a small bowl until smooth. Season with black pepper.

5. 5

   Place the rocket in a large serving bowl and top with the warm roasted cauliflower and chickpeas.

6. 6

   Drizzle over the tahini dressing and toss gently to combine.

7. 7

   Serve immediately as a light main or alongside grains or bread.