Healthier Harissa-roasted Cauliflower & Chickpea Salad
There's something for everyone in this tasty, colourful traybake. It's packed with seasoned cauliflower, chickpeas, pickled onions, crispy Turkish bread and a creamy yoghurt dressing.
Ingredients
- 1 medium red onion
- 1/2 cup red wine vinegar
- 2 tbs harissa
- 1 tbs smoked paprika
- 1 cauliflower, cut into florets
- 840g no-added-salt chickpeas, rinsed, drained
- 1/3 Turkish pide, cut into 2cm pieces
- 1 lemon
- 1 cup Greek-style natural yoghurt
- 1 tbs organic hulled tahini
- 2 cloves garlic, crushed
- 120g baby spinach leaves
- 1/4 bunch mint, leaves picked
- 1 tbs extra virgin olive oil
- 5ml extra virgin olive oil cooking spray
Method
- Preheat oven to 200°C/180°C fan-forced. Grease and line a large baking tray with baking paper. Cut onion in half, then into thin slices. Place in a small glass bowl. Pour vinegar over onion. Set aside for 45 minutes to pickle. Drain.
- Meanwhile, combine oil, harissa and paprika in a large bowl. Add cauliflower and toss to coat. Place on prepared tray. Roast for 35 minutes, turning occasionally, or until golden-brown and almost tender.
- Add chickpeas and bread to tray. Spray with oil. Roast for a further 10 minutes or until bread is toasted.
- Zest and juice half of the lemon. Cut remaining half into wedges. Whisk yoghurt, tahini, garlic, lemon zest and lemon juice together in a small bowl. Add spinach to cauliflower and toss to wilt slightly. Spoon cauliflower mixture into bowls. Top with yoghurt, pickled onion and mint. Serve with lemon wedges.
Swap Tip
Leftover carrots and broccoli could also be used in place of cauliflower.
