Cauliflower & Chickpeas Warm Salad

Welcome to my first blog. I promise to keep the chat to a minimum and focus on food and recipes instead! Therefore my first blog is about eating seasonally! It’s what we should all be doing. The food is healthier, fresher and usually cheaper when we eat in season. I am still on my new year health buzz so have listed some of the health benefits of the ingredients below. So not only are these recipes delicious, they’re nutritious too! Happy cooking. Ciara x

Serves 4

I have chosen 3 ingredients that are in season now: Cauliflower, Mackerel & Blood Oranges

Ingredients

  • 400g tin of chickpeas, drained and rinsed
  • 1 large head of cauliflower, outer leaves removed & cut into bite sized florets
  • 3 tablespoons rapeseed oil
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon flat leaf parsley
  • Salt & freshly ground black pepper

Method

  1. Preheat the oven to 175 degrees fan.
  2. Put the chickpeas and cauliflower onto a large baking / roasting tray. Drizzle over 3 tablespoon rapeseed oil and some salt and freshly ground black pepper and stir to coat.
  3. Put in the oven and cook until the cauliflower is quite soft and beginning to brown. This takes about 40 minutes.
  4. Meanwhile put the 3 tablespoons olive oil and the rest of the ingredients into a jam jar. Season with salt & freshly ground black pepper and shake to form the dressing.
  5. Once cooked drizzle the dressing over the chickpeas and cauliflower while they are still warm. Stir to coat and serve.

Cauliflower is thought to offer some protection against health issues such as cancer and heart disease. It is also high in vitamin C and rich in antioxidants so helps the liver flush out toxins.

Chickpeas are rich in minerals, especially iron and also helps stabilize blood sugars.

 

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