CauliShoots, Chickpea and Avocado Salad
A gloriously nutritious salad, tasty and filling. Perfect for a lazy weekend lunch.
Serves: 4
Preparation time: 5 minutes
Cooking time: 30 minutes
You’ll need
For the salad
250g CauliShoots
2 tbsp extra virgin olive oil
1 tsp chilli flakes
2 tsp smoked paprika
Salt and pepper
1 tin of chickpeas, drained and rinsed
100g rocket
4 mini cucumbers, sliced
Small handful of parsley, leaves picked
Small handful of basil, roughly chopped
Small handful of chives, finely chopped
2 avocados, sliced
2 tbsp toasted mixed seeds
For the dressing
1 garlic clove, finely chopped
3 tbsp tahini paste
½ tsp of salt
Juice of 2 lemons
What to do
Preheat oven to 200°C.
On a large baking tray, combine the CauliShoots, olive oil, chilli flakes, paprika and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 10 minutes.
Remove from the oven and add the chickpeas, tossing again to coat, and roast for a further 20 minutes, or until the CauliShoots are tender and lightly charred.
Meanwhile, in a large salad bowl, combine the rocket, cucumbers, and herbs.
For the dressing, mix together the garlic, tahini and the salt in a small bowl. Mix in the lemon juice and 2-4 tbsp of water until you achieve a pouring consistency.
Toss the roasted CauliShoots and chickpeas into the salad. Top the salad with the avocado and mixed seeds and drizzle with the tahini dressing.
Recipe courtesy of CauliShoots
Melina - Assistant Editor
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