Recipe in collaboration with Esther Samson
Preparation time: 30-35 minutes
Yield: 2 servings
Nourishing and satisfying, cauliflower salad with potatoes and chickpeas makes a complete meal. In smaller portions, it's also great with poultry or lamb.
Top it off with some spicy merguez sausages!
INGRÉDIENTS
- ½ cauliflower, cut into small florets
- 300 g potatoes, cut into quarters
- 1 can (398 ml) chickpeas, drained and rinsed
- 15 ml (1 tablespoon) Garam Masala spice blend
- 10 ml (2 teaspoons) smoked paprika
- Maison Orphée’s Avocado Oil
- 120 ml (1/2 cup) tahini
- 30 ml (2 tablespoons) maple syrup
- Juice of one lemon
- 1 clove of garlic, finely chopped
- 60 ml (1/4 cup) water
- 60 ml (1/4 cup) crumbled feta cheese
- A few pomegranate arils (optional)
- A few fresh coriander leaves (optional)
PRÉPARATION
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Preheat oven to 425°F.
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Place the potatoes, chickpeas and cauliflower on a baking tray. Add garam masala, smoked paprika and a generous drizzle of avocado oil. Season with salt and pepper and mix well. Bake for 25-30 minutes.
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In a bowl, combine tahini, maple syrup, garlic, lemon juice and water. Season with salt and pepper.
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Add the tahini sauce to the bottom of a plate. Add roasted vegetables. Garnish with crumbled feta cheese, pomegranate arils and coriander leaves.
Tip
Want to add protein to this salad while keeping it vegetarian? Pine nuts or toasted almonds are amazing with this recipe. You could also replace the feta cheese with crumbled tofu, but be sure to season it first!
Photo credits: Pub Photo