ROAST CAULIFLOWER AND CHICKPEA SALAD WITH CREAMY DRESSING

SERVES 4 Preparation: 30 min Cooking: 45 min

SALAD 1 cauliflower, broken into florets and sliced 2 garlic cloves, whole and unpeeled 15ml (1T) Baharat spice mixture (see tip) olive oil 80g peas 80g fine green beans

DRESSING 30ml (2T) olive oil juice of 1 lemon 5ml (1t) each chopped fresh mint, parsley and chives 100ml plain full-cream yoghurt salt and pepper

CHICKPEAS 1 can (400g) chickpeas, drained 15ml (1T) Baharat spice mixture (see tip)

ASSEMBLY 100g baby spinach 1 small red onion, sliced into thin rings 100g feta cheese

Preheat the oven to 200°C. 1 Salad Arrange the cauliflower pieces on a baking sheet. Add the garlic cloves. 2 Sprinkle the spice mixture over. Drizzle the oil over and roast for about 30 minutes or until crispy. 3 Steam the peas and green beans for 2 minutes or until done but still firm. 4 Dressing Put all the ingredients in a food processor. Squeeze the flesh out of the garlic cloves and add to the processor. Pulse until well mixed. 5 Chickpeas Pat the chickpeas dry then roll in the spice mix. 6 Heat a little oil in a pan and stir-fry the chickpeas until crispy. 7 Assembly Arrange the spinach in a bowl and top with the cauliflower, onion, peas, green beans and feta cheese. Spoon dressing over and top with the crispy chickpeas.

TIP

Baharat spice mixture: combine 30ml (2T) pepper, 30ml (2T) paprika, 30ml (2T) ground cumin, 22ml (1½T) dried mint, 15ml (1T) ground coriander, 15ml (1T) mixed spice, 5ml (1t) ground cinnamon, 5ml (1t) dried chilli flakes and 2,5ml (½t) ground cardamom. Store in an air-tight container.