Name: Roasted cauliflower salad with eggplant smash
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 6 as a side
Ingredients: 1 small head cauliflower (about 500g), cut into small florets; 1 tsp sumac; 6 Tbsp extra virgin olive oil; Sea-salt flakes and freshly ground black pepper, to season; 2 eggplant, sliced into 1cm-thick rounds; ½ tsp ground cinnamon; ½ tsp ground cumin seed; 1 cup Greek-style yoghurt; ½ cup flat-leaf parsley, leaves finely chopped; ½ cup mint, leaves finely chopped; 1 Tbsp preserved lemon, finely chopped; 2 cups baby kale leaves; ½ cup roasted chickpeas; ¼ cup pomegranate arils; 1 tsp p nigella seeds; Extra olive oil, to drizzle; Micro herbs, to garnish; 1 quantity tahini lemon dressing

This salad has got everything you’d want with pops of vibrant colour and flavour with that all-important crunch. And you’ve never tasted roasted cauliflower in a salad as mouthwatering as this, thanks to Middle Eastern flair.

Looking for more epic salad recipes?

Ingredients

1 small head cauliflower (about 500g), cut into small florets

1 tsp sumac

6 Tbsp extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

2 eggplant, sliced into 1cm-thick rounds

½ tsp ground cinnamon

½ tsp ground cumin seed

1 cup Greek-style yoghurt

½ cup flat-leaf parsley, leaves finely chopped

½ cup mint, leaves finely chopped

1 Tbsp preserved lemon, finely chopped

2 cups baby kale leaves

½ cup roasted chickpeas

¼ cup pomegranate arils

1 tsp p nigella seeds

Extra olive oil, to drizzle

Micro herbs, to garnish

1 quantity tahini lemon dressing

Method

To make roasted chickpeas, preheat oven to 180°C. Drain a 400g can chickpeas and rinse under cold running water until water runs clear. Drain and pat dry with paper towel. Transfer to an oven tray lined with baking paper. Drizzle with 2 Tbsp extra virgin olive oil, season with seasalt flakes and toss. Bake for 45-50 minutes or until golden. Set aside to cool on the tray and season with salt and pepper. You can also season with a sprinkle of ground spices or seasoned salt.

Preheat oven to 220°C. Put cauliflower, sumac and half the oil into a large roasting pan. Toss well to coat, then season. Put eggplant, cinnamon and cumin into a second roasting pan. Drizzle with remaining oil, toss well to coat, then season. Roast both for 40 minutes, flipping over eggplant rounds halfway during cooking. Remove pans from oven and set aside to cool to room temperature.

Roughly chop cooled eggplant and transfer to a large bowl. Add yoghurt, parsley and mint, then season. Spread on a large serving platter.

Click here for the tahini lemon dressing recipe.

Chef’s tip

Save time by making the roasted chickpeas the night before and storing them in the fridge.

You might need

You might also enjoy making this homemade felafel with tahini and salad

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