Roasted Cauliflower and Chickpea Salad

Ingredients

• 1 cauliflower, broken into small florets
• 1 tin of chickpeas, drained and dried
• 4 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 60 g tahini
• juice of 1 lemon
• 1 garlic clove, grated
• a big handful of parsley
• seeds from 1/2 pomegranate
• 1/2 red onion, sliced thin

Method

1. Roast hot and dry

   Toss the cauliflower and dried chickpeas with the oil and spices and roast at 220°C on a big tray until the florets are browned at the edges and the chickpeas have crisped. Dry both first — wet chickpeas never crisp, they just steam.

   30 min

2. Do not crowd

   Use two trays if one looks full. Vegetables packed together release steam that has nowhere to go, and you get pale, soft cauliflower instead of nutty brown edges.

3. Loosen the tahini

   Whisk the tahini with the lemon juice, garlic, salt and cold water added a spoonful at a time. It seizes into a stiff paste before it slackens — that is normal, keep going.

4. Toss while warm

   Toss the warm cauliflower and chickpeas with the parsley, pomegranate and onion. Warm vegetables take on dressing far better than cold ones.

5. Serve

   Spread on a platter and spoon the tahini over rather than mixing it through, so you keep the contrast between the crisp bits and the sauce.