Roasted Broccoli Salad

• servings: 2
• total time: 27 minutes

Ingredients

1 large head broccoli, washed

1 can chickpeas

2 tbsp olive oil, divided

1 tsp garlic powder, divided

1 tsp onion powder, divided

1/4 tsp smoked paprika

1/4 tsp ground coriander

Salt & pepper

Dressing

1/4 cup tahini

2 tbsp lemon juice

1 tbsp maple syrup

1/2 tsp garlic powder

Salt & pepper

1 tbsp finely chopped fresh coriander

3 tbsp water

To serve

Pickled onions

Fresh coriander

Flaked Almonds, dry toasted on pan

Hemp seeds

Directions

Preheat oven to 180°C/360°F fan forced. Line two trays with baking paper and set aside.

Cut off the stem of the broccoli and trim off the tougher outer edges then slice into thick strips. Separate the rest of the broccoli florets and chop into smaller pieces.

Add broccoli into a large bowl with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt and pepper. Toss well then transfer onto one of the trays, ensuring they're spread out and not overlapping.

Drain and rinse the chickpeas then dry very well with a clean tea towel or paper towels. Add into a bowl with the remaining 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, paprika, coriander, salt and pepper. Toss well to coat then spread out onto the other tray.

Pop both trays into the oven and roast for 25-30 minutes or until broccoli is lightly charred and chickpeas are golden and crunchy.

In the meantime, add all the dressing ingredients into a bowl and whisk well until smooth.

To assemble, add the broccoli into a bowl and top with the chickpeas, pickled onion, coriander, flaked almonds and hemp seeds.

Pour on the dressing and mix well to coat all of the ingredients. Enjoy!