Roasted cauliflower and chickpea salad with tahini dressing
Ingredients
Roasted cauliflower and chickpea salad with tahini dressing
Salad
1 large cauliflower (approx. 800 g)
300 g VERA chickpeas
4 Tbsp extra virgin olive oil VERA
ground romaine cumin, salt, pepper
fresh red chilli peppers
fresh herbs
coriander
mint
Dressing
1 clove of garlic
4 tbsp Olympos tahini (sesame paste)
2 tbsp lemon juice
Preparation
Salad: Preheat oven to 180 degrees C, wash 800 g cauliflower and cut into pieces. Mix with olive oil, season with salt, pepper and Roman cumin. Bake the cauliflower on a baking tray for 20 minutes. Then add 300g of well drained and dried chickpeas to the baking tray, mix with the cauliflower and bake for another 10 minutes. Cool the roasted cauliflower with the chickpeas. Drizzle with olive oil
with olives. Serve sprinkled with fresh coriander, mint and finely chopped red chilli peppers. This salad can be served with nachos, basmati rice or as an accompaniment to fish and meat dishes.
Dressing: Finely chop the garlic and mix thoroughly with the tahini and lemon juice. If the dressing is too thick, add 2-3 tablespoons of water. Season with salt, and pepper. The dressing can be served separately or poured directly onto the salad.
