Recipe courtesy ofStephanie Savio, Accredited Practising Dietitian (APD) adapted from Colour of Maroc by Rob and Sophia Palmer
|700g cauliflower (approx. one large head), chopped into small florets|
|400g tin chickpeas, drained|
|2 tbsp olive oil|
|½ red onion, finely sliced|
|½ bunch flat leaf parsley|
|½ cup roasted, unsalted almonds, roughly chopped|
|150g Danish feta, broken into chunks|
|arils from ½ a pomegranate, optional|
|½ tsp saffron threads|
|1 tbsp boiling water|
|3 tbsp extra virgin olive oil|
|2 tbsp red wine vinegar|
|2 tbsp currants|
- Preheat oven to 190°C.
- Drain chickpeas from tin and pat with a paper towel to dry the excess liquid.
- Place the chickpeas and cauliflower florets in a large bowl, add the olive oil and toss well to combine.
- Transfer the cauliflower and chickpea mixture to a baking tray and spread out into a single layer. Bake in the oven for about 20 minutes or until golden and the cauliflower is tender. The chickpeas should become crisp and slightly crunchy.
- To make the dressing, place saffron in a small bowl and add boiling water. Steep for five minutes. Whisk in oil and vinegar until well combined, then stir in currants and set aside. Stir well before serving.
- Once cauliflower is golden and tender, remove from the oven and place warm cauliflower and chickpea mixture in your serving bowl.
- Add the red onion, parsley and almonds, pour over the dressing and toss to combine. Sprinkle with feta and pomegranate (if using) and serve.
|Engery||3281kJ (784 calories)|