Roasted Cauli & Chickpea Cypriot Salad

INGREDIENTS

1 head cauliflower
1 can (400g) chickpeas, drained and rinsed
1 red onion, peeled and sliced into 1cm-thick wedges
2 teaspoons cumin seeds
1/4 cup extra-virgin olive oil
1/2 teaspoon sea salt flakes
1/2 teaspoon cracked black pepper
2/3 cup (125g) fine Leaf burghul
1 cup mixed nuts and seeds
Seeds of 1 pomegranate

1 cup chopped flat-leaf parsley

1 cup roughly chopped mint

For the dressing

1/2 cup extra virgin olive oil

3 heaped tablespoons Greek-style yoghurt

1 tablespoon lemon juice

1 teaspoon white wine vinegar

1 clove garlic. finely grated

2 teaspoons honey

1 teaspoon sea salt flakes

METHOD

• Preheat oven to 200C (180C fan). Line a large baking tray with baking paper.
• Cut cauliflower into quarters, trim off core, break into medium-sized florets and place in a bowl with chickpeas, onion, cumin, seeds, olive oil, salt and pepper. Toss to coat.
• Spread over prepared baking tray, pace in oven to roast for 30 minutes until cauliflower is golden and onions are softened and gnarly on the tips.
• With 10 minutes to go, scatter the nuts and seeds over the cauliflower mix and roast for 10-12 minutes until they’re golden too.
• Meanwhile, place the burghul in a large bowl, pour over 200ml of boiling water and cover; set aside to soak for 10 minutes. Fluff with a fork.
• To make the dressing, whisk all the ingredients together in a small bowl. Toss cauli mix, nuts and seeds, burghul, pomegranate seeds, herbs and half the dressing in a bowl.
• Arrange on a platter, drizzle with extra dressing to serve.