Roasted Cauliflower, Chickpea & Kale Salad

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wulkan
Издатель
Serves 2
Ingredients:

1/2 head of cauliflower - cut into florets
1 can (400g) chickpeas - drained and rinsed
1/2 tbsp garlic powder
1/2 tbsp smoked paprika
1/2 tbsp maple syrup
a generous drizzle of olive oil for roasting
salt & pepper to taste
2 handfuls of kale - stems removed and chopped really finely
a bunch of coriander (about 20g) - chopped
2 spring onions - finely chopped
1/2 avocado - chopped
a handful of toasted pumpkin seeds

For the dressing:

3 tbsp extra virgin olive oil
the juice of 1/2 lemon
1 tsp wholegrain mustard
1 tsp maple syrup
salt & pepper to taste

Add the cauliflower and chickpeas to a large baking tray and drizzle with the olive oil, garlic powder, smoked paprika, maple syrup, olive oil, salt and pepper. Toss everything really well and roast in the oven at 200 degrees Celsius for 30-35 minutes until the chickpeas are crispy and the cauliflower is charred.
In the meantime add the kale together with a pinch of salt to a large bowl. Using your hands massage the kale until it starts to wilt.
Make the dressing by mixing all the ingredients together.
Add the roasted chickpeas and cauliflower to the bowl with the kale together with the coriander and spring onions. Pour the dressing over and mix well.
Serve with the chopped avocado and toasted pumpkin seeds.

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