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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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