Jose Pizarro’s Spiced Roast Cauliflower, Chickpea and Baby Leaf Salad
Serves: 2
Cost CuttingEco FriendlyGluten FreeQuick MakeVegan Friendly
Ingredients:
1 large cauliflower broken into florets2 tsp cumin seeds
olive oil to drizzle
2 tbsp rose harissa paste
1 x 400g tin chickpeas, drained and rinsed
50g sultanas
100ml apple juice
juice of half a lemon
extra virgin olive oil to drizzle
large handful chopped parsley
30g pine nuts, toasted
generous handful of salad leaves
method:
- Preheat your oven to 200C/400F/Gas 6. Toss the cauliflower with the cumin seeds and plenty of olive oil in a roasting tin. Season and roast for 25 minutes, tossing every so often, until tender and starting to brown. Stir in the harissa paste and chickpeas and roast for a further 5 minutes.
- Meanwhile, put the sultanas in a pan with the apple juice and bring to the boil then set aside to plump up. Scoop the roasted cauliflower and chickpeas into a dish and stir through the lemon juice, extra virgin olive oil, parsley and pine nuts, drain the sultanas and add those in too. Serve on a bed of salad leaves.
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