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Caramelised Cauliflower, Chickpea & Date Salad
Nuggets of tender roast cauliflower. Sweet caramelised carrots. Tender chickpeas and sweet Medjool dates. Fold them together with a rich and creamy tahini dressing to make a chunky winter salad.
Ingredients
- 1 cauliflower
- 200g carrots
- 2 garlic cloves
- 1 lemon
- 2 tbsp tahini
- A pinch of cayenne pepper
- 1 tsp ground coriander
- 4 Medjool dates
- A handful of basil
- A handful of coriander
- 400g tin of chickpeas
- 100g baby leaf spinach
Prep: 20 mins | Cook: 25 mins
Method
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 tahni dressing. Peel 2 garlic cloves and grate them into a bowl. Juice in half the lemon. Add the tahini and 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 more salt, pepper or lemon juice, if you think it needs it. If it’s too thick, add a splash more water. Set aside.
3. Squash the dates and pull out the stones. Roughly chop them. Roughly chop the coriander leaves and stalks. Roughly chop the basil.
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, basil, coriander, baby leaf spinach and chickpeas. Gently toss to mix.
5. Drizzle over the dressing. Toss to mix. Divide the salad between warm plates and serve.
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