Roasted Cauliflower Salad with Tahini Dressing

1. Preheat the oven to 200°C/400°F/gas mark 6. Cover a flat baking tray with parchment paper.
2. Prepare the cauliflower by chopping into small florets of a similar size. Peel the onion, cut in half, then slice. Place the cauliflower florets and the onion in the tray, drizzle with oil and toss until coated.
3. Roast the cauliflower and onion for 20 minutes. Stir the cauliflower and roast for a further 15 minutes.
4. Prepare the dressing by adding all the ingredients into a food processor or use a stick blender and blend until creamy. Set aside until required.
5. To prepare the chickpeas, make sure they are dry by patting with a paper towel.
6. Preheat the oil and add the chickpeas. Fry until golden and crispy, then turn off the heat and add the topping spices. Coat the chickpeas and place them on a paper towel to cool.
7. When the cauliflower is cooked leave it to cool slightly or completely.
8. If using seeds from a pomegranate, slice the pomegranate in half and using a wooden spoon tap the back of the pomegranate over a bowl so the seeds fall out.
9. Place roasted cauliflower and onions in the bowl and add dressing. Gently mix, so the florets get coated but don’t fall apart.
10. Add the baby spinach and parsley, gently mix.
11. Serve on a plate, then top with sliced spring onion, toasted almonds, and pomegranate seeds. Enjoy cold or warm.

CHEF’S TIPS: How to jazz up a salad

• Why not add chickpeas (try seasoned and pan fried or roasted), rice, lentils, edamame or green beans to your salad?
• Make hummus to dollop on the top of the salad instead of dressing.
• Sprinkle pumpkin, sesame, or sunflower seeds on top.
• Add herbs to lift your salad: parsley, dill or coriander.
• Use spinach and rocket instead of gem lettuce for more nutrition and flavour.
• Add roasted courgette, onion or squash.

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