Name: Roasted cauliflower cavolo nero and spiced chickpea salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 small cauliflower, trimmed, cut into small florets; 220 gram Brussels sprouts, trimmed, quartered; 2 tablespoon extra virgin olive oil; 400 gram can chickpeas, drained, rinsed; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 12 cavolo nero leaves (black cabbage), trimmed, torn; 1 fresh long red chilli, seeded, finely chopped; Tahini dressing; 1 tablespoon tahini; 1 tablespoon pomegranate molasses; 1 small garlic clove, crushed; 1/4 cup water

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

Serves 4

Prep

10M

Cook

30M

Total

40M

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Ingredients

1 small cauliflower, trimmed, cut into small florets

220 gram Brussels sprouts, trimmed, quartered

2 tablespoon extra virgin olive oil

400 gram can chickpeas, drained, rinsed

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

12 cavolo nero leaves (black cabbage), trimmed, torn

1 fresh long red chilli, seeded, finely chopped

Tahini dressing

1 tablespoon tahini

1 tablespoon pomegranate molasses

1 small garlic clove, crushed

1/4 cup water

Method

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.