Salad Ingredients:
1/2 cauliflower (keep the leaves!)
2 beetroots
1 can of chickpeas
2 big handfuls of rocket
1 handful of fresh dill, finely chopped
1 handful of fresh mint, finely chopped
1 tsp sumac
1/2 tsp cumin
1/2 tsp oregano
Olive oil
Salt + pepper
Dressing Ingredients:
2 tbsp tahini
1 tsp honey or maple syrup
1 tsp apple cider vinegar
1 tsp dijon mustard
1/2 clove of garlic, minced
Salt
Pepper
Juice of 1/2 lemon
Method:
1. Preheat your oven to 180
2. Chop the cauliflower into florets, peel your beetroot and chop it into segments and then rinse and drain your chickpeas
3. Line a baking tray and add your cauliflower, beetroot and chickpeas
4. Sprinkle over the spices, add a generous splash of olive oil and some salt and pepper
5. Using your hands massage the cauliflower, beetroot and chickpeas with the oil and spices until everything is evenly coated
6. Again, using your hands try to pat down/spread out everything on the baking tray so it is evenly spaced out (the more space everything piece has, the crispier it’ll go!)
7. Pop the baking tray into the oven for around 40 minutes
8. While the vegetables are roasting, prepare your dressing by adding all ingredients to a bowl and mixing them together. Add a little water (around 2 tbsp) to thin out the dressing to your desired consistency
9. Around 10 - 15 minutes before your cauliflower/beetroot/chickpeas are done, on a separate baking tray add your cauliflower leaves and drizzle with a little olive oil and some salt and pepper. Pop into the oven to ‘crisp up’ for the remaining cooking time
10. Once your cauliflower and beetroot are cooked through and slightly crispy, remove everything from the oven
11. To assemble, start with your cauliflower leaves, and top with the beetroot, cauliflower and chickpeas. Scatter over the rocket, mint and dill and then drizzle with the dressing
This is the perfect side, or can be made into a balanced and complete ‘meal’ by adding your protein of choice.