Roasted Cauliflower With Chickpeas, Spring Greens, Lemon And

• servings: Serves: 4
• active time: 10 minutes
• total time: 40 minutes

Ingredients

Potatoes

Chopped potatoes with garlic and sage - chopped and roasted

1 large cauliflower,

cut into large florets

1 x 400g tin of chickpeas, drained and rinsed

1 large red onion, quartered

200g spring greens

2 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons ground ginger

1 teaspoon smoked paprika

2 teaspoons sea salt

DRESSING

60g tahini

1 lemon, juice only

2 tablespoons olive oil

4 tablespoons water

1 teaspoon sea salt

Freshly ground black pepper

TO SERVE

25g fresh coriander, roughly chopped

40g pumpkin seeds, toasted

Warm flatbreads

Directions

1. Preheat the oven to 180°C fan/200°C/ gas 6

2. Tip the cauliflower, chickpeas, red onion and spring greens into a large roasting tin and mix well with the oil, spices and sea salt. Transfer to the oven and roast for 25-30 minutes, until the cauliflower is just cooked through.

3 Meanwhile, mix the tahini with the lemon juice, oil, water, salt and black pepper, adding a little more water as needed to get a nice spoonable consistency. Taste and adjust the salt and lemon juice as needed.

4. Drizzle the dressing over the hot roasted cauliflower, scatter with the coriander and pumpkin seeds and serve with warm flatbreads.