Today’s recipe brings together a classic Middle Eastern salad combination – cauliflower and chickpeas. Humble ingredients with so much potential! Anything you can make with a can of chickpeas is alright by me.
Roasted cauliflower really is a revelation. It is SO easy, simply break up your cauliflower into florets and pop it on a roasting tray – no oil , no seasoning required. It’s the easiest and most delicious way to eat cauliflower, IMHO.
Please note, I’m no food stylist (although I do try!), and for this particular recipe we quickly realised there really is nothing photogenic about creamy salad dressing, no matter how delicious it is! For this reason, our photographs above shows the dressing served on the side – for aesthetic reasons only! Before you serve your own version, do stir the dressing right through!
This salad is super versatile, it’s great served with grilled fish, roast or barbequed chicken, or perhaps with a juicy lamb cutlet. It keeps really well too, so will be perfect in your lunchbox the next day!
Ingredients served on Shiko ceramics plate and The Fortynine Studio dish. Recipe and styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.
Salad ingredients with Marble Basics bowl. Recipe and styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.
Roast Cauliflower and Chickpea Salad with Tahini Dressing. Recipe and styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.
