Spiced Cauliflower & Date Salad

SPICED CAULIFLOWER & DATE SALAD

SERVES: 4

INGREDIENTS

1 head cauliflower, cut into florets

1 can chickpeas, drained & rinsed

2 tbl olive oil

1 tsp garam masala

1 tsp ground coriander

1 tsp paprika

1/2 tsp cinnamon

1 tsp salt

1/3 cup pumpkin seeds, toasted

50g baby spinach

8 medjool dates, pitted removed and chopped

1/2 bunch flat leaf parsley, chopped

1/2 lemon, juiced

METHOD

Preheat oven to 200°C and line a baking tray with baking paper.

Add the cauliflower, chickpeas, olive oil, spices and salt to a bowl and toss until the cauliflower is evenly coated.

Spread the cauliflower and chickpeas onto a tray and bake for 25 minutes until golden and crispy. The key to crispy cauliflower is a slightly hotter oven.

Toast the pumpkin seeds in a dry frying pan and set aside.

In a large salad bowl, lay a base of spinach.

Once the cauliflower and chickpeas have cooked, allow it to cool slightly, then add on top of the spinach along with the chopped dates, parsley and pumpkin seeds.

To finish, squeeze the lemon juice over the top and give the bowl a mix.