Roast cauliflower, chickpea, feta and pomegranate salad
A perfect side dish to accompany your other dishes or serve as a vegetarian main - a spicy take on a Middle Eastern platter
4-6 as a side dish
1 tsp Carla’s Chipotle Blend
1 small cauliflower
½ can of cooked chickpeas, drained and rinsed
1-2 tbsp oil
Seeds of 1 pomegranate
Handful of rocket
Handful of mint leaves
50g feta cheese
Squeeze of lime juice
Preheat the oven to 180 degrees Celsius
Break the cauliflower into small bite-sized florets, and add to a mixing bowl along with the chickpeas.
In another smaller bowl mix together the chipotle blend with 2 tbsp olive oil. Spoon the mixture over the cauliflower and chickpeas and mix well until everything is nicely coated.
Put the cauliflower and chickpeas onto a prepared baking tray and roast for 15 minutes. Remove from the oven to cool for 5 minutes.
Place in a serving bowl with the rocket leaves, then crumble over the feta, and add the pomegranate seeds. Then tear up the mint leaves and add them, tossing everything together gently. Season to taste with salt and pepper, and finish with a squeeze of lime juice. Enjoy!