ROASTED CAULIFLOWER AND CHICKPEA SALAD

INGREDIENTS:

  • ¼ kent pumpkin, diced 
  • 1 red capsicum, diced into large chunks 
  • ½ cauliflower head, chopped into florets 
  • 1 cup cous cous 
  • 1 small bag spinach 
  • 1 small bag rocket 
  • ½ cup chickpeas 
  • ½ cup flaked almonds 
  • Table of Plenty golden Moroccan veggie roasters

Serves 4 

METHOD

  1. Pre-heat the oven to 180 degrees Celcius and prepare two baking trays. 
  2. Place pumpkin, cauliflower and capsicum across the two baking tray, drizzle with extra virgin olive oil and cover with Moroccan veggie roasters. Place in the oven for 30-45 minutes or until cooked through.  
  3. Cook the cous cous according to packet instructions 
  4. In a fry pan on the stove, place oil, chickpeas and almonds and toss until browned 
  5. Place the spinach and rocket into a bowl and combine. Top with roast vegetables, cous cos, chickpeas and almonds. Toss to combine. 
  6. Serve with your choice of protein.