All of the refreshing Summer faves on one plate!
1/2 head cauliflower
1/2 red onion, finely diced
2 tbsp olive oil
1 peach, thinly sliced
1 cup baby spinach
1/2 can chickpeas, rinsed, drained (reserve the remaining chickpeas to make roasted chickpea snacks or hummous)
1 tb olive oil
1/4 tsp smoked paprika
1/4 tsp cayenne
Salt and pepper to taste
1 tbs tahini
2-3 warm water (or a little more)
Squeeze fresh lemon to taste
salt and pepper to taste
Preheat the oven to 200ºC. Line a baking tray wth baking paper.
Chop the cauliflower into small florets and place them onto baking tray with onion. Drizzle the cauliflower and onions with olive oil. Toss the cauliflower and onions until coated in oil and season with salt and pepper. Place in the preheated oven for 20 minutes, then stir, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Remove from the oven and allow the cauliflower cool slightly.
Meanwhile, make the tahini dressing. Add the tahini, water, lemon juice, and salat and pepper to a small mixing bowl and mix until smooth. set aside.
Preheat a frypan on medium heat. Spray with olive oil. Add the chickpea, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.
To build the salad, combine the spinach leaves, roasted cauliflower and onions in a bowl with the spiced chickpeas. Top with peach slices and drizzle the lemon tahini dressing over top, and toss to combine. Serve