Mediterranean Cauliflower Salad

Christmas is just around the corner which means family feasts and celebrations. My Mediterranean Cauliflower Salad makes a great share plate your family and friends are sure to love.

Ingredients

• 500 g cauliflower, fresh or frozen

• 1 can chickpeas, drained and rinsed

• Juice of 1 lemon

• 2-4 tbs dukkah

• 1/2 tbs curry powder

• Fresh rocket

• Lebanese cucumber

• Avocado

• Sun-dried tomato strips

• Handful parsley

• 1-2 tbs pine nuts

Lemon Tahini Dressing

• 1 tbs tahini

• Squeeze of a lemon

• Pinch of garlic powder

Steam the cauliflower over a stove top until tender. Pour the lemon juice over the cauliflower and cover with dukkah. In a seperate bowl, marinate the chickpeas with the curry powder. Transfer to a lined baking sheet and place both the cauliflower and chickpeas in the oven. Cook at 200 degrees C until crisp - about 10-20 mins.

In a serving bowl, mix together the rocket, parsley, sun-dried tomatoes, avocado, cucumber and pine nuts.

To make the dressing, combine all the ingredients together while slowly adding cold water until desired consistency is formed.

Once the cauliflower and chickpeas are cooked, allow them to cool slightly before placing them over the salad. Drizzle over the lemon tahini dressing and top with extra parsley.