Roasted cauliflower and chickpea salad

Preparation time

10 minutes

Cooking time

15 minutes

Serves

Recipe courtesy of

Chloe O'Sullivan, Accredited Practising Dietitian (APD)

1 head of cauliflower, chopped

400g tin of chickpeas, drained, patted dry

2 tsp ground cumin

2 tsp extra virgin olive oil

¼ cup pine nuts

1/3 cup currants

¼ cup red wine vinegar

½ cup flat parsley, roughly chopped

½ cup mint, roughly chopped

80g Danish feta

Lay cauliflower and chickpeas on a baking tray. Toss in cumin and olive oil. Roast in oven on 180°C for 30 minutes or until golden.
While cauliflower is roasting, toast pine nuts (no oil) in a small pan over low heat until lightly browned and fragrant. Remove nuts from pan, set aside.
In the same pan over medium-high heat, simmer currants in red wine vinegar for 3-5 minutes. Set aside.
Combine all ingredients from steps 1-3 in a salad bowl with the herbs. Sprinkle with Danish feta and an extra sprig of mint to serve.