Name: Za’atar-roasted cauliflower, kale and chickpea salad
Total time: 1500 s
Yield: 4
Ingredients: 1 head cauliflower; 1 red onion; 2 tablespoon za’atar; 125 gram kale; 80 gram tahini; 1 lemon; 1 tablespoon maple syrup; 1 clove garlic; 1 tin chickpeas; 2 teaspoon smoked paprika; 2 tablespoon pomegranate seeds; 1 handful parsley

Step 1

Preheat the oven to 200°C/180°C fan. Line a baking tray with parchment.

Step 2

Add the cauliflower (1 head) and onion (1) to the tray with 1 tbsp olive oil and the za'atar (10 g) , and mix to coat. Season with salt and pepper. Roast in the oven for 20 minutes before adding the kale, then return to the oven and cook until the kale is crispy.

Step 3

While the veg is cooking, make the dressing. Mix the tahini (80 g) with the lemon juice (1) , maple syrup (15 mL) and garlic (1 clove) . Add 3-4 tbsp water to loosen slightly and season to taste.

Step 4

Heat a drizzle of olive oil in a frying pan and add the chickpeas (1 tin) and paprika (5 g) . Cook until slightly crispy. Add to a bowl and top with the cauliflower, kale (125 g) and dressing. Garnish with the pomegranate seeds (10 g) and parsley (1 handful) .

Za’atar-roasted cauliflower, kale and chickpea salad

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