Inspired by the sunshine, this vibrant roasted chickpea and cauliflower harissa salad recipe is as bright and feel-good as a summer’s day. For a splash of colour, serve with juicy tomatoes, fresh coriander and crumbled feta too!
Chickpeas are a fabulous ingredient for supporting our health. The fibre, potassium, B vitamins, iron, magnesium, and selenium in chickpeas support our microbiome diversity and heart health. They also have a low glycemic index. This means we digest them slowly, without seeing a sharp spike in blood sugar levels.
Cauliflower is an incredibly versatile ingredient. This brassica is also excellent for supporting our wellbeing and is a good source of choline. Choline is involved in brain development and we also need it for the healthy function of the nervous system. It also helps to support our metabolism and plays a role in the creation of our DNA.
3 TBSP ROSE HARISSA PASTE
3 LARGE GLUGS OF OLIVE OIL
1 TBSP HONEY
1 LARGE HEAD CAULIFLOWER, BROKEN INTO FLORETS INCLUDING LEAVES, BLANCHED, DRAINED AND DRIED
450G VINE TOMATOES, CHOPPED SMALL
400G CAN CHICKPEAS, RINSED AND DRAINED
100G FETA CHEESE
LARGE HANDFUL OF CORIANDER
In a bowl, add the harissa, oil and honey. Season, then add the cauliflower florets and leaves, chickpeas and half of the tomatoes.
Massage the marinade in and ideally leave overnight (or at least an hour).
When ready to prep, preheat the oven to 180°C/350°F/gas mark 4 and place the marinated cauliflower, tomatoes and chickpeas onto a roasting tray with the harissa juices.
Roast for around 45 minutes, until the cauliflower is sticky and roasted, and the chickpeas are crunchy.
Serve with the remaining raw tomatoes, coriander and feta crumbled on top.
Finish with a glug of olive oil and teaspoon of harissa mixed together and drizzled on top.