Roasted Cauliflower, Chickpea and Kale Salad

CauliI think I have woman flu, that, or I am actually dying. I feel like I’ve swallowed a bag of Venus Razor Blades, without the music in the background, and my nose is so red I could be mistaken for Rudolph. Consequently, I’ve been aiming to eat a portion of fruit or veg every half hour. You name a vegetable and I’ve probably eaten it today (as I type I’m gnawing at raw ginger). Lunch has been an array of goodness. Despite usually hating cauliflower (it brings back fearful memories of over boiled mush at school) roasting this white beauty makes it exceptionally tasty. This recipe will make about 4 packed lunches and help to keep further bouts of woman/man flu away.

Adapted from the Waitrose Magazine:

Ingredients:Dressing

  • 1 Cauliflower, chopped into small florets
  • 3 tsp cumin seeds
  • 100g kale – washed well, and chopped
  • 400g chickpeas
  • 3tbsp olive oil
  • 2 tbsp herby zaatar (I got this from Waitrose)
  • 200g yoghurt
  • Bunch of basil, shredded
  • 1 lemon – zest and juice
  1.  Preheat the oven to 200C, gas mark 6.
  2. Toss the cauliflower florets with 1tsp olive oil and 2tsp of cumin seeds. Season and place on a baking tray. Cook for 20-25 minutes until golden and beginning to crisp. Remove from oven and place in a large bowl along with the kale.
  3. Turn the oven up to 250C, gas mark 9. Pour the chickpeas in the baking tray with 1tsp olive oil, remaining cumin and zaatar. Roast for 10 minutes until crispy. Remove from oven and add to the cauliflower/kale.
  4. In a separate bowl mix the yoghurt with remaining oil, lemon and basil
  5. Dress the cauliflower mixture with the yoghurt mixture and serve.

Directions for use: You can add a pulse (lentils/spelt) if you wanted to make it more substantial. Or if you’re really gunning for your 10 a day, add some avocado.

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