Smoky Tahini Salad

• portionen: Serves 2
• gesamtzeit: 45 minutes

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Cauliflower and chickpeas:

1 head of cauliflower, cut into small florets (roughly 3 cups)

420g can chickpeas, drained, rinsed and pat dry

Drizzle of olive oil to coat it all

3 tsp smoked paprika

3 tsp ground cumin

1/2 tsp ground coriander

2 tsp garlic powder

1 tsp onion powder

1/4 tsp chilli powder

Generous pinch of salt and pepper

Smoky tahini:

2 ½ tbsp hulled tahini (the runny kind)

2 ½ tbsp lemon juice

1/2 tbsp maple syrup

Pinch of salt

1/2 tsp smoked paprika

1/2-1 tbsp water (varies depending on your tahini)

Couscous:

1/2 cup dry couscous

3/4 cup boiling water or vegetable stock

Kale:

2-3 cups finely chopped kale

1/2 lemon, juiced

1-2 tsp olive oil

Pinch of salt

Other:

2 tbsp sesame seeds

1/2 red onion, sliced

Anweisungen

Preheat oven to 200°C/390°F. Add the cauliflowers and chickpeas on a baking tray (or separate trays). Add the olive oil and seasonings and toss to coat, spread out evenly. Place in the oven and bake for 35 minutes.

In the meantime, add the kale to a bowl along with the lemon juice, olive oil and salt. Massage the kale with clean hands to soften.

Add the dressing ingredients in a jar or bowl and whisk until creamy.

Add the couscous and boiling water/stock in a bowl, cover for 10 mins and fluff with a fork.

To assemble, add the couscous, kale, cauliflower, chickpeas, onion and sesame seeds in a bowl. Pour over the dressing and toss. Enjoy!