Warm Spiced Cauliflower Salad

Serves 4

Serve this as a side dish, part of a tapas-style meal or on its own as a lunch dish.

Photo: Niki Bezzant

Ingredients

• 1 head cauliflower, chopped into florets
• 1 x 400g can chickpeas, drained and rinsed
• Spray oil
• 1 teaspoon ground cumin
• 4 cups silverbeet leaves, stalks discarded
• 2 tablespoons extra virgin olive oil
• 2 tablespoons crumbled goats’ feta
• salt & pepper to taste

Method

Preheat the oven to 200°C. Put the cauliflower and chickpeas on an oven tray, spray with oil and sprinkle with cumin, tossing to coat. Roast for 20-30 minutes, until cauliflower is browned and tender, with some crispy dark brown edges.

Blanch or microwave silver beet for 1-2 minutes, until tender.

Combine cauliflower, chickpeas, silverbeet and olive oil in a large bowl. Mix well. Season with salt and pepper.

Transfer to a serving plate and sprinkle over goats’ cheese.