- 1 cauliflower
- 200 g carrots
- 2 garlic cloves
- 1 lemon
- 1 tbsp tahini
- A pinch of cayenne pepper
- 4g Medjool dates
- 400g tin of chickpeas
- 50g spinach
- A handful of flat leaf parsley
- 1 tsp ground coriander
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 150ml boiling water
- 2 tbsp cold water
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Slice the cauliflower into small florets and thinly slice the stalk. Peel the carrots and chop them into batons. Add the veg to a large roasting tin. Drizzle over 2 tbsp olive oil, add a pinch of salt and pepper and toss to coat. Roast for 25 mins, turning halfway.
- 2.
Meanwhile, make the tahini dressing. Peel the garlic and grate it into a bowl. Juice in half the lemon and add the tahini. Add a small pinch of cayenne pepper (it's spicy, so use as much or as little as you prefer), the ground coriander and a pinch of salt and pepper. Add 2 tbsp olive oil and 2 tbsp water and stir to make a smooth dressing. Taste and add Set aside.
- 3.
Squash the dates and pull out the stones. Roughly chop them. Roughly chop the coriander and parsley, leaves and stalks. Drain the chickpeas, rinse them and shake off as much excess water as possible.
- 4.
When the veg are tender and lightly caramelised, take them out of the oven. Add the dates, parsley, coriander, baby leaf spinach and chickpeas. Gently toss to mix.
- 5.
Drizzle over the dressing. Turn again to mix. Divide the salad between warm serving plates and serve.
- Tip
Low Waste, No Waste
Cauliflower leaves are great stir-fried, so instead of composting them, store them in your fridge for up to 3 days. When you're ready to cook them, finely slice them, then stir fry in a hot wok with garlic, ginger and spring onions. Season with tamari and brown rice vinegar and serve.
