Tom Walton's Roast Cauliflower & Avocado Cobb Salad with Crispy Chickpeas with Birch & Waite Yoghurt Ranch Dressing & Dip
|Tin Chickpeas, Drained, Rinsed And Dried Well||1|
|Head Cauliflower Cut Into Approx. 3cm Florets||1|
|Olive Oil||5 tbsp|
|Salt & Pepper|
|Ground Cumin||1/2 tsp|
|Mixed Leaves||300 g|
|White Balsamic Vinegar||2 tbsp|
|Lebanese Cucumber, Thinly Sliced||1|
|Large Avocado Cut Into Wedges||1|
|Spring Onions, Finely Sliced||2|
|Handful Basil And Dill Leaves|
|Toasted Almonds, Crushed||1/3 cup|
|Yoghurt Ranch Dressing & Dip||1/3 cup|
- Preheat an oven to 210°C and line a baking tray with baking paper.
- Toss chickpeas and cauliflower in 3 tbsp of olive oil, a little salt, pepper and the cumin then scatter over the tray and roast for 15-17 minutes, until cauliflower is golden, and chickpeas are crisp. Set aside.
- Place leaves into a large shallow bowl or individual bowls. Drizzle with 2 tbsp of olive oil, vinegar and a little seasoning then top with the cucumber, roast cauliflower, crispy chickpeas, avocado, herbs and drizzle generously with Birch & Waite Yoghurt Ranch Dressing & Dip. Finish with almonds and serve straight away.
Recipe created by Tom Walton for Birch & Waite.
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