Roasted cauliflower cavolo nero and spiced chickpea salad

This delicious roasted cauliflower cavolo nero is beautifully balanced with a spiced chickpea salad, and combines to create an incredible side dish to complete any midweek meal
Roasted cauliflower cavolo nero and spiced chickpea salad


Tahini dressing


1.Preheat oven to 200°C.
2.Place cauliflower and Brussels sprouts on an oven tray. Drizzle with half the oil. Season and toss to coat in oil.
3.Place chickpeas on another oven tray. Sprinkle with paprika, cumin and coriander. Season and drizzle with remaining oil.
4.Roast vegetables and chickpeas for 25 minutes. Add cavolo nero to the vegetables and roast for a further 5 minutes or until vegetables are tender and chickpeas are crisp.
5.TAHINI DRESSING. Combine all ingredients in a small bowl. Season to taste.
6.Drizzle vegetables and chickpeas with dressing. Sprinkle with chilli to serve.
  • This salad can be served warm or at room temperature.

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