This flavoursome honey-roasted cauliflower & chickpea salad is very easy to make and is a perfect entrée to accompany whatever protein has been placed on the barbecue.
Serves:4
Ingredient
1 head cauliflower
425g tin chickpeas, drained
1 red onion, peeled & cut into eight wedges
2 tsp smoked paprika
3 tbsp honey
3 tbsp olive oil
Sea salt & freshly ground black pepper, to taste 95g flaked almonds
1 bunch fresh mint leaves, to serve
1 lemon, quartered, to serve
Method
1. Preheat the oven to 200°C fan forced.
2. Break the cauliflower into small florets and place on a large baking tray with the chickpeas and wedges of onion.
3. Mix the paprika, honey, olive oil and seasoning in a small bowl.
4. Pour over the veggies and mix well with your hands to coat the cauliflower, onion and chickpeas.
5. Bake in the preheated oven for 25-30 mins.
6. Place the almonds on a tray and add to the oven to toast for the last 5 mins. 7. Allow it all to cool before mixing with the mint leaves to serve alongside a wedge of lemon.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 head cauliflower
- 425g tin chickpeas, drained
- 1 red onion, peeled & cut into eight wedges
- 2 tsp smoked paprika
- 3 tbsp honey
- 3 tbsp olive oil
- Sea salt & freshly ground black pepper, to taste
- 95g flaked almonds
- 1 bunch fresh mint leaves, to serve
- 1 lemon, quartered, to serve
Method
- Preheat the oven to 200°C fan forced.
- Break the cauliflower into small florets and place on a large baking tray with the chickpeas and wedges of onion.
- Mix the paprika, honey, olive oil and seasoning in a small bowl.
- Pour over the veggies and mix well with your hands to coat the cauliflower, onion and chickpeas.
- Bake in the preheated oven for 25-30 mins.
- Place the almonds on a tray and add to the oven to toast for the last 5 mins.
- Allow it all to cool before mixing with the mint leaves to serve alongside a wedge of lemon.
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