Warm spiced cauliflower salad

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

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Serves: 6

Time to make: 40 mins

Ingredients

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1 head cauliflower ( 1kg ), chopped in florets
400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
spray oil
1 teaspoon ground cumin
4 cups chopped silver beet leaves, stalks discarded
2 tablespoons extra-virgin olive oil
black pepper, to taste
75g crumbled goats’ feta cheese

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Instructions

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1 Preheat oven to 200°C. Place cauliflower and chickpeas on an oven tray, spray with oil and sprinkle with cumin, tossing to coat. Roast for 20-30 minutes until cauliflower is browned and tender, with some crispy dark brown edges.

2 Blanch or microwave silver beet for 1-2 minutes until tender.

3 Combine cauliflower, chickpeas, silver beet and olive oil in a large bowl. Mix well. Season with pepper. Transfer to a serving plate and sprinkle over goats’ cheese.

Nutrition Info (per serve)

Calories 177 cal

Kilojoules 740 kJ

Protein 7 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 10 g

Sugar 5 g

Dietary fibre 7 g

Sodium 260 mg

Calcium 110 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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