Serves:
Prep time:
| 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 |
Method
- 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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