Chargrilled cauliflower salad with chickpeas and quick-pickled onions

Serves: 6 (as a side)
Time to make: 45 mins

Total cost: $ 14.70 / $ 2.45 per serve

(at time of publication)

Ingredients

Quick-pickled onions
1 red onion, finely sliced
125ml (½ cup) ciderhard ciderX vinegar
2 tablespoons raw sugar
1 teaspoon salt
1 bay leaf
4 whole black peppercorns
1 sprig thyme
1 head cauliflower, cut into florets
2-3 tablespoons extra virgin olive oil
½ teaspoon salt
freshly ground black pepper
400g can chickpeagarbanzoXsgarbanzosX in spring-water, drained and rinsed well
2 tablespoons sultanasgolden raisinsX, roughly chopped
large handful flat-leaf parsley, roughly chopped
large handful mint leaves, roughly chopped
juice of ½ lemon

Instructions

1 Heat barbecue. Place sliced onion into a small bowl. Combine vinegar, sugar, salt, bay leaf, peppercorns and thyme in a saucepan and bring to the boil, stirring to dissolve the sugar. When boiling, remove from the heat and pour over onions. Stir well and press onions down to make sure they’re submerged in vinegar, then set aside at least 30 minutes (this can be done a day in advance and stored in the fridge).

2 Place cauliflower florets into a bowl, drizzle with olive oil and season with salt and pepper.

3 Grill in batches 10—15 minutes, turning often until tender and charred in places. Transfer to a bowl and set aside to cool a little.

4 When ready to serve, add chickpeas, sultanas and herbs to the cauliflower, sprinkle over lemon juice and check seasoning. Drain pickled onions and add to the bowl (save the pickling vinegar to make salad dressings with), give it all a good mix up and serve.

Nutrition Info (per serve)

Kilojoules 880kJ

Calories 209cal

Protein 8g

Total fat 9g

–Saturated fat 1g

Carbohydrates 20g

–Sugars 15g

Dietary fibre 7g

Sodium 580mg

Calcium 100mg

Iron 2.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.