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
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.
Save time by making the roasted chickpeas the night before and storing them in the fridge.
You might also enjoy making this homemade felafel with tahini and salad
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