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Roasted Cauliflower, Pomegranate & Chickpea Salad

January 20, 2019









Star of the Show Ingredient: Cauliflower is most definitely the vegetable of the moment. This low carb favourite is packed full of fibre, and one serving contains 80% of the RDA of vitamin C. 


Ingredients: Serves 2 as a main or 3-4 as a side


1 400gm can of chickpeas, drained and rinsed

1 head of cauliflower, broken into small florets

1/4 cup flat leaf parsley, chopped

1/4 cup of mint, chopped

Seeds from 1/2 pomegranate

1tsp cumin

1tbsp olive oil


For the dressing:

Zest and juice of 1/2 lemon
2tbsp extra virgin olive oil

1tsp tahini


1. Preheat the oven to 180C

2. Mix the cumin and olive oil and coat the cauliflower. Place on a baking tray and put in the oven for 15-20 mins until the florets start to brown.

3. Whilst the cauliflower is cooking, put the chickpeas, herbs and pomegranate seeds in a bowl, add the dressing and toss well.

4. Add the florets to the salad and mix well









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