Jose Pizarro’s Spiced Roast Cauliflower, Chickpea and Baby Leaf Salad

Serves: 2

1 large cauliflower broken into florets

2 tsp cumin seeds

olive oil to drizzle

2 tbsp rose harissa paste

1 x 400g tin chickpeas, drained and rinsed

50g sultanas

100ml apple juice

juice of half a lemon

extra virgin olive oil to drizzle

large handful chopped parsley

30g pine nuts, toasted

generous handful of salad leaves

Preheat your oven to 200C/400F/Gas 6. Toss the cauliflower with the cumin seeds and plenty of olive oil in a roasting tin. Season and roast for 25 minutes, tossing every so often, until tender and starting to brown. Stir in the harissa paste and chickpeas and roast for a further 5 minutes.
Meanwhile, put the sultanas in a pan with the apple juice and bring to the boil then set aside to plump up. Scoop the roasted cauliflower and chickpeas into a dish and stir through the lemon juice, extra virgin olive oil, parsley and pine nuts, drain the sultanas and add those in too. Serve on a bed of salad leaves.

Print Recipe josepizarro.com/