Roasted Harissa Cauliflower Salad with Crispy Chickpeas

Updated at: Wed, 16 Aug 2023 18:49:37 GMT

Step 1

Pre heat your oven to 200c fan.

Step 2

Drain the chickpeas and dry REALLY well between two sheets of kitchen towel, the skins will come off but don’t worry about removing them.

Step 3

Place into a bowl and toss with 2 tsp olive oil, 1 tsp smoked paprika and 2 tsp za'atar. Season with salt and pepper. Line a a baking tray with foil and roast 15 - 25 minutes until crisp and crunchy.

Step 4

Cut the cauliflower into florets, not too big! In a bowl toss with 2 heaped tbsp harissa paste, 1 tsp smoked paprika, a little olive oil, salt and pepper and 5 smashed garlic cloves. Toss well so the florets are well coated. Place onto a lined baking tray and roast in the same oven for roughly 15 minutes until they are golden brown.

Step 5

Make the dressing by mixing 1 tbsp tahini with 2 tbsp kefir, loosen with the juice of 1 lemon, the zest, 1 heaped tsp honey, a pinch of za'atar, salt and pepper. It is still too thick add a little water or lemon juice.

Step 6

To serve, mix a few handfuls of spinach, a crumble of feta, few spoonfuls of pomegranate seeds, some pickled red onions (if using), the roasted cauliflower and crispy chickpeas (save some crispy chickpeas to sprinkle over the top) and a few spoonfuls of the dressing.

Step 7

Toss together, then serve with an extra scattering of crispy chickpeas, feta , fresh chopped herbs and a drizzle of the dressing.

Step 8

Pair with any protein of choice.

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