Just because its cold outside doesn’t mean you can’t enjoy a delicious salad. This salad includes spiced roasted cauliflower and chickpeas straight out of the oven. Cauliflower is good source of vitamin C and K, and chickpeas are a great source of protein and fibre. We’ve topped it with our Super Seeds Mix which is a great source of healthy fats and vitamin E. The tahini in the lemon tahini dressing is made from ground sesame seeds which are rich in protein, iron and calcium.
Methods
1. Preheat the oven to 160C.
2. Break the cauliflower into small florets and lay out on a baking tray. Drizzle over the extra virgin olive oil and lemon juice.
3. In a small bowl mix together the cumin, ground coriander, paprika, salt and pepper. Sprinkle this mixture over the cauliflower, saving a small amount for the chickpeas, and use your hands to mix together. Roast in the oven for 15 minutes.
4. Drain and rinse the chickpeas and sprinkle over the left over spice mix. Combine with the cauliflower on the baking tray and cook for a further 10 minutes.
5. While the cauliflower and chickpeas are roasting, make the lemon tahini dressing. In a small bowl or blender whisk together all of the ingredients until combined, adding a little extra water if its too thick.
6. To build the salad, spread the spinach leaves out onto a plate or bowl. Add the cauliflower and chickpeas from the oven and the thinly slice beetroot.
7. Sprinkle over the Super Seeds Mix and the lemon tahini dressing, then crumble over some feta and enjoy with a toasted pitta bread.
Recipe Info
Serves 2
Time: 30 minutes
Ingredients
1 head cauliflower
1 tin chickpeas
1 bag or 100g spinach
Drizzle extra virgin olive oil
Drizzle lemon juice
1 tsp cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp chilli
150g precooked beetroot
The Food Doctor Super Seeds Mix
For the lemon tahini dressing
2 tbsp tahini
2 tbsp lemon juice
2 tbsp water
1 small garlic clove
Pinch salt and pepper
To serve (optional)
60g of feta
2 Food Doctor pitta breads
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