Preheat the oven to 220c.
Chop the cauliflower into florets and place in a baking tray. Drain the chickpeas and place them in a separate tray. Divide the spices between the two trays. Sprinkle generously with salt and a good glut of olive oil goes in too.
These both go into the hot oven for 20-25 mins until lovely and golden. Give them a shake half way through.
While they are cooking you can get on with the dressing. Place all the ingredients for the dressing into a blender and whizz until smooth.
Once the cauliflower and chickpeas are cooked, you can assemble the salad. Drizzle over a little of the dressing - you don’t want to drown it. Sprinkle over the rocket, radishes and sliced avocado. Finish the Nigella seeds.
Enjoy! This makes a lovely packed lunch and is easy to double the recipe so you can have it for supper and then have enough to take to work the next day.