Warm Roasted Cauliflower and Chickpea Salad with Harissa Yoghurt
Ingredients
- 1 cauliflower
- 1 tinned chickpeas
- 200 g Greek yoghurt
- 2 tbsp harissa paste
- 3 tbsp olive oil
- 1 tsp ground cumin
- 60 g rocket
- 1 lemon
- 60 g pomegranate seeds
Nutrition (per serving)
- Calories
- 310 kcal
- Protein
- 11.6 g
- Carbohydrate
- 21.3 g
- of which sugars
- 9.3 g
- Fat
- 18.3 g
- of which saturates
- 5.3 g
- Fibre
- 9.5 g
- Salt
- 0.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 210°C (fan 190°C). Break the cauliflower into florets and drain the chickpeas. Spread both over a large baking tray.
- 2
Drizzle with olive oil, scatter over the cumin and season. Toss well and roast for 30 minutes until the cauliflower is charred at the edges and the chickpeas are crisp.
- 3
Mix the Greek yoghurt with 1 tablespoon of harissa and a squeeze of lemon juice. Spread over the base of a large serving platter.
- 4
Scatter the rocket over the yoghurt, then pile on the warm roasted cauliflower and chickpeas.
- 5
Drizzle with the remaining harissa, scatter over the pomegranate seeds and serve immediately.
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