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

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SERVES:

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

Method

  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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