Cauliflower + Chickpea Salad w Lemon Yoghurt Dressing



  • 1/2 cauliflower, cut into florets

  • 400g can chickpeas, drained, rinsed

  • 2 tbsp olive oil

  • 1.5 tsp ground coriander

  • 2 tsp ground sumac

  • 2 handfuls baby spinach leaves

  • Parsley to garnish

  • 1 handful of pomegranate arils

  • 2 tbsp almond slivers, toasted


  • ¼ cup greek yogurt

  • juice ½ lemon

  • 2 tsp lemon rind

  • 1 garlic clove minced

Method: Preheat your over to 200 degrees C. In a large mixing bowl combine cauliflower, chickpeas, olive oil, coriander and sumac. Place onto baking tray and bake for 35minutes of until golden and tender. Assemble on a plate or bowl with the baby spinach and garnish with parsley, pomegranate and almond. For the dressing combine yoghurt, lemon juice, lemon rind and garlic in a small bowl.