Warm Cauliflower Salad with Chickpeas, Pomegranate and Tahini-Lemon Dressing

A warm cauliflower salad with chickpeas, feta, rocket and pomegranate. The tahini-lemon dressing makes it creamy and fresh, and it is filling enough as a main course.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 500 g Cauliflower
• 1 Dose Chickpeas (drained)
• 3 EL Olive oil
• 1 TL Cumin, ground
• 1 TL Sweet paprika powder
• Salt
• Pepper
• 80 g Rocket
• 3 EL Pomegranate seeds
• 100 g Feta
• 3 EL Tahini
• 1 Stück Lemon (juice)
• 1 Stück Garlic clove
• 3 EL Water
• 0.5 Bund Parsley, flat-leaf

Method

1. Preheat the oven to 220 °C, top and bottom heat.
2. Divide the cauliflower into bite-sized florets. Drain the chickpeas and pat them dry.
3. Toss the cauliflower and chickpeas on a baking tray with 2 tbsp olive oil, cumin, paprika powder, salt and pepper, and roast for 20 to 25 minutes until the cauliflower is golden brown and the chickpeas are crispy. Turn once in between.
4. For the dressing, stir the tahini, lemon juice, finely grated garlic clove, water, 1 tbsp olive oil and a pinch of salt in a small bowl until smooth. Add more water if needed until the dressing flows smoothly.
5. Wash the rocket and spin it dry. Finely chop the parsley.
6. Divide the rocket between two plates and place the still-warm cauliflower and chickpeas on top.
7. Crumble the feta and sprinkle it over the salad with the pomegranate seeds and parsley.
8. Drizzle the tahini dressing over the top and serve immediately, lukewarm.