Turmeric-roasted cauliflower, grape, chickpea and mint salad

Instructions

1 Preheat oven to 180°C. Line 2 baking trays with baking paper. In a cup, combine cumin and turmeric. On the first tray, place cauliflower, sprinkle with half of the spices and spray lightly with oil. Roast for 15 minutes. Add broccoli to tray, sprinkle with remaining spices, toss and spray with oil. On the second tray, place chickpeas and grapes and spray with oil. Roast both trays for a further 10-15 minutes, or until vegetables are tender and chickpeas are crisp.

2 Meanwhile, in a bowl, combine tahini, olive oil and lemon juice. Add 2-3 tablespoons of warm water and whisk until it reaches desired consistency. Add pepper.

3 In a large bowl, combine roasted vegetables, chickpeas, grapes, mint and parsley. Drizzle with tahini dressing. Serve.