Tom Walton's Roast Cauliflower & Avocado Cobb Salad with Crispy Chickpeas with Birch & Waite Yoghurt Ranch Dressing & Dip

Prep time:

Tin Chickpeas, Drained, Rinsed And Dried Well1
Head Cauliflower Cut Into Approx. 3cm Florets1
Olive Oil5 tbsp
Salt & Pepper
Ground Cumin1/2 tsp
Mixed Leaves300 g
White Balsamic Vinegar2 tbsp
Lebanese Cucumber, Thinly Sliced1
Large Avocado Cut Into Wedges1
Spring Onions, Finely Sliced2
Handful Basil And Dill Leaves
Toasted Almonds, Crushed1/3 cup
Yoghurt Ranch Dressing & Dip1/3 cup


  1. Preheat an oven to 210°C and line a baking tray with baking paper.
  2. 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.
  3. 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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