Harissa roasted cauli & chickpea salad
A lovely warm salad that will take you through from Autumn to Spring. I used a jar of Brindisa chickpeas but these can be substituted with tinned to keep the cost down. I have used raw beetroot that I have grated. However you could use a pouch of ready steamed beetroot that is now available from supermarkets.
ingredients
serves 2
1 cauliflower
300g chickpeas
1 tablespoon Harissa paste
1 tablespoon olive oil
2 large handfuls of kale
2 beetroot, roasted, grated or steamed
pickled red onions and pumpkin seeds to top
Tahini dressing
1 tablespoon tahini
1 lemon, juiced
1 teaspoon Dijon mustard
splash of water
method
prep time: 40 mins
Preheat oven to 180°C.
Cut the cauliflower into florets, wash and add to a dish suitable for the oven.
Add the chickpeas to the oven dish.
Coat the cauliflower and chickpeas with the harissa paste and drizzle with the olive oil.
Place the oven dish in the oven.
While the cauliflower and chickpeas are cooking, prepare the kale and beetroot.
You could roast the beetroot with the cauliflower (cut into small chunks), grate as I like to do or use a pouch of ready cooked steamed beetroot.
Add the kale to a plate, then the beetroot.
Make the dressing.
Add the tahini to a small bowl, squeeze in the lemon juice and add the Dijon mustard. Stir to combine and then loosen with a little water.
When the cauliflower and chickpeas are cooked add to the plates.
Drizzle with the dressing and top with pickled red onions and some pumpkin seeds.
the health boost tip
Cauliflower is part of the cruciferous family vegetables which are an important addition to a female diet, in particular around the time of the menopause. They help support the liver with the detoxification pathways and allow excess hormones to be detoxified safely.
