Roasted Cauliflower Salad

2 standard portions

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Ingredients

• 0.5 head Cauliflower (chopped)
• 120 g Chickpeas (tinned, drained)
• 1 tbsp Olive oil (for the cauliflower)
• 1 tbsp Olive oil (for the dressing)
• 0.5 tsp Paprika
• 1 pinch Fine sea salt and ground black pepper (for the cauliflower)
• 1 pinch Fine sea salt and ground black pepper (for the dressing)
• 0.5 tsp Cumin
• 0.5 tsp Dried parsley
• 100 g Butterhead lettuce
• 50 g Rocket (arugula) ((arugula))
• 0.5 Avocado (sliced)
• 0.5 Red onion (thinly sliced)
• 1 Lemon (juice only)
• 2 tablespoons Sumac

Method

1. Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
2. Put 0.5 head Cauliflower and 120 g Chickpeas (drained) into a large bowl with 1 tbsp Olive oil, 1 pinch Sea salt and black pepper, 0.5 tsp Paprika, 0.5 tsp Cumin and 0.5 tsp Dried parsley and toss so it is coated. Spread evenly onto a baking tray.
3. Put into the oven for 20 minutes.
4. In a large bowl, add 100 g Butterhead lettuce, 50 g Rocket (arugula), 0.5 Avocado, 0.5 Red onion, 1 tbsp Olive oil, 1 pinch Sea salt and black pepper, juice of1 Lemon and 2 tbsp Sumac and mix well.
5. Divide the lettuce mixture into two bowls and then top with roasted cauliflower and chickpeas.