Cauliflower Feta Baked Salad

• servings: 2
• active time: 5
• total time: 25

Ingredients

FOR THE SALAD:

1 cauliflower, broken into small florets

4 small peppers/2 large peppers (red or orange), deseeded and sliced into chunks

1 400g can chickpeas, rinsed and drained

Spices: 1/2 tbsp smoked paprika, 1/2 tbsp ground garlic, 1/2 tbsp ground cumin, 1/2 tbsp flaky salt

60g feta, crumbled

50g almonds, roasted

10g parsley, finely chopped

1 spring onion, finely chopped

Olive oil

FOR THE DRESSING:

100g greek yoghurt

1/2 of the roasted peppers

2 tbsp tahini

3 tbsp vinegar

2-4 tbsp water

Pinch of salt

Directions

Preheat your oven to 220c/200c fan. Place the cauliflower and peppers on a large shallow baking tray then add the spices. Drizzle with 1-2 tbsp of oil. Mix it all together really well with your hands.

On a separate baking tray, add the chickpeas. Drizzle with oil and sprinkle of salt. Place in the oven for 20-25 minutes, or until golden.

Place the almonds of a small baking tray and place in the oven for about 8 minutes, or until roasted. Once cooled, roughly chop.

For the dressing, depending on how thick your yoghurt is you may need about 2-4 tbsp of water to loosen the dressing. Add all the ingredients including half the roasted peppers to a blender. Blend until smooth.

In a large bowl, add the roasted cauliflower and remained roasted peppers, chickpeas, feta, roughly chopped almonds, parsley and spring onion. Drizzle over the dressing, and that’s it!

Notes

https://carolefood.com/recipe/cauliflower-pepper-salad