Roasted Cauliflower, Chickpea & Feta Salad

Cauliflower and chickpeas taste amazing when roasted. Combined with the feta, this salad is a filling meal, and you won’t need any bread with it. Add generous handfuls of whatever leaves you have in the fridge – rocket and mint taste particularly good.
Serves 2
Total Time
30 Minutes
1 small cauliflower (about 325g), broken into bite-size florets
½ × 400g/14oz can of chickpeas, rinsed and drained
2 tbsps of rapeseed/canola oil
1 tsp of smoked paprika
1 handful of pomegranate seeds
1 handful of rocket leaves
1 handful of mint leaves
50g/1¾oz of feta cheese, crumbled
A squeeze of lime juice
Sea salt and freshly ground black pepper
Step 1

Preheat the oven to 180°C/350°F/gas 4. Put the cauliflower in a bowl and add the chickpeas.

Step 2

In another bowl, mix together the oil and paprika. Spoon this over the cauliflower and chickpeas, and mix until well coated.

Step 3

Tip the mixture into a baking pan and roast for 15 minutes. Remove from the oven and leave to cool for 5 minutes.

Step 4

Add the pomegranate seeds and rocket leaves. Tear the mint leaves over the top. Add the feta cheese and lime juice, and mix everything together gently.

Step 5

Season with salt and pepper. Transfer to two lidded containers. Take one to work and keep the other portion in the fridge until tomorrow.

Recipe courtesy of Packed by Becky Alexander & Michelle Lake (Nourish Books 2017, £12.99) Commissioned photography by Haarala Hamilton

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