Prep: 15 Minutes Cooking time: 15 Minutes
The build
– Start with cauliflower, chickpeas, raisin salsa, and tahini dressing
– Add in pumpkin seeds, mint leaves, pistachios, and green chilli
– Finish with lemon wedge
Nutrition per serving:
Calories 427 • Total fat 16g • Saturated fat 2.5g • Cholesterol 0mg • Sodium 38mg • Carbohydrates 42g • Dietary fibre 16g • Sugars 23g • Protein 22g
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85g (3oz) cauliflower florets -
1 tsp olive oil -
Sea salt and freshly ground black pepper -
1 tsp sumac -
85g (3oz) cooked chickpeas -
1 tsp pumpkin seeds -
Handful of mint leaves -
1 tsp chopped pistachios -
1⁄4 green chilli, finely sliced -
lemon wedge (optional) -
For the salsa:
3 tbsp raisins -
1 tsp baby capers -
1 tomato, finely chopped -
1⁄2 spring onion, white part only, finely chopped -
For the dressing
1 tbsp 0% fat Greek yogurt -
2 tsp tahini -
Juice of 1⁄4 lemon
1. Preheat the oven to 200°C (400°F/Gas 6). Mix the cauliflower and olive oil in a roasting tin, seasoning with salt and pepper. Roast for 10–15 minutes or until the cauliflower starts to turn golden brown and is tender. Let it cool for 2–3 minutes, then chop it coarsely in a food processor with the sumac until it becomes the texture of couscous. Set aside.
2. Make the salsa by mixing the raisins, baby capers, tomato, and spring onion in a bowl, seasoning with salt and pepper. Set aside.
3. Make the dressing by mixing the Greek yogurt, tahini, and lemon juice in a bowl, seasoning with salt to taste. (This makes 2 servings. Store the extra serving in an airtight container in the fridge for up to 2 days.)
4. Spoon the cauliflower into a serving bowl, then add the chickpeas, raisin salsa, and tahini dressing. Sprinkle with the pumpkin seeds, mint leaves, pistachios, and green chilli, and add the lemon wedge (if using) to squeeze over.
