Recipe of the week – Spiced Cauliflower & Chickpea Salad with Feta & Pomegranate
This is a great meal in it’s own right, or as a veggie side if you are entertaining friend and family.
Tip: Cool, cover and refrigerate leftovers within 2 hours. They will keep in fridge for up to 2 days. This dish is delicious when cold, making it a perfect on-the-go lunch.
Serves 2
Ingredients
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, chopped
- 4cm piece of ginger, peeled and finely diced
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 4 small ripe vine tomatoes, grated
- 4 curry leaves
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground turmeric
- Pinch of cayenne pepper
- 1 head cauliflower, trimmed and cut into small florets
- 400g chickpeas (1 tin), drained and rinsed
- 3–4 tbsp pomegranate seeds
- 60g feta cheese, crumbled
Steps
- Preheat the oven to 220C/200C Fan.
- Toast the mustard and cumin seeds in a dry pan over a medium heat stirring constantly with a wooden spoon for approximately 30 seconds, or until fragrant.
- Transfer to a large saucepan with the oil, tomatoes, curry leaves and remaining spices and cook for another 5 minutes over a medium heat.
- Add about 200ml water to the saucepan, bring to a simmer over a low heat, cover and leave for 10 minutes. Add the cauliflower to the pan and cook for 7 minutes, until the cauliflower has begun to soften.
- Add the cauliflower mixture to an oven dish along with the chickpeas, toss to combine and put in the oven for 7 minutes, or until the cauliflower has begun to soften.
- Remove from the oven and season with freshly ground black pepper.
- Add half of the pomegranate seeds and toss to combine.
- Divide between 2 bowls. Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix.
- Scatter with the remaining pomegranate seeds and crumbled feta cheese to serve.
