A healthy and filling recipe for Chickpea and Cauliflower Salad with goat cheese, walnut and mint
1 cauliflower head, cut into florets
1/2 cup walnuts
1 punnet cherry tomatoes, halved
1x 400g can organic chickpeas, drained and rinsed
3 tbsp goats cheese
2-3 cups rocket leaves
Handful of mint leaves
2 tsp harissa spice
2 tbsp olive oil
Himalayan salt and pepper
3 tbsp hulled tahini
1 tsp maple syrup (optional)
1 tbsp white vinegar
1 tbsp olive oil
1/4 cup warm water
Preheat oven to 180°C.
On a lined baking tray, arrange cauliflower florets, drizzle with 1 tbsp olive oil and sprinkle with harissa spice, salt and pepper. Roast in oven for 10 minutes then remove.
Add halved tomatoes, chickpeas and walnuts to the cauliflower on the baking tray and drizzle with remaining 1 tbsp olive oil. Return baking tray to oven and roast for a further 15-20 minutes, until cauliflower is golden and chickpeas are crispy.
Meanwhile, whisk all dressing ingredients in a small bowl until combined, adding more water until desired consistency is reached.
Lay rocket on a large serving board and top with roasted cauliflower, tomatoes, chickpeas and walnuts.
Top with goats cheese and mint leaves. Drizzle over dressing and serve.
Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.