Roasted chickpea and cauliflower salad

Serves: 4
Prep: 20
Cook: 30
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Ingredients

  • 1 cauliflower, cut into small florets
  • 400g can chickpeas, drained
  • 1-2 tbs Marmite™
  • 2 tbs white or black sesame seeds
  • 2 tsp ground cumin
  • 1 tbs liquid honey
  • 2 tbs olive oil
  • 3 spring onions, sliced
  • 2 cups baby spinach or kale leaves, raw

Mint, yoghurt and hummus dressing
  • 1/2 cup Greek yoghurt
  • 1/2 cup hummus
  • 1/2 small cucumber, peeled, grated, drained
  • 1/2 cup mint leaves, roughly chopped
  • 1 lemon, juice and zest
  • 1 tsp whole grain mustard

Method

  1. Step 1

    Preheat the oven to 200°C. Line an oven tray with baking paper. Trim the cauliflower and cut into small florets. Spread florets and chickpeas over the baking tray.

  2. Step 2

    Mix together the Marmite with the sesame seeds, ground cumin, honey and olive oil. Stir well. Season to taste with freshly ground black pepper. Mix in 2 tbs boiling water to help dissolve the mix. Pour mixture over the cauliflower and chickpeas and toss to evenly coat.

  3. Step 3

    Place tray in oven and cook for 20 minutes until cauliflower is tender and fragrant. Allow to cool slightly.

  4. Step 4

    Make the dressing by mixing together the yoghurt, hummus, cucumber, mint, lemon and mustard together in a small bowl. Season to taste.

  5. Step 5

    Assemble the salad, toss together the roasted cauliflower and chickpeas with the spring onions and baby spinach or kale leaves. Serve with dressing on the side.

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