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Cauliflower Chickpea and Spinach Salad

Recipes of My Art
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Servings 2 as main dish

Ingredients
  

  • 250 g tin chickpeas washed and drained
  • 1 head of cauliflower small to medium
  • 100 g fresh spinach
  • 1 red onion roughly diced
  • 3 1/2 tablespoons olive oil
  • 1 teaspoon paprika
  • 2 teaspoon cumin seeds
  • chilly powder optional
  • 1/4 teaspoon turmeric
  • half a lemon
  • salt and pepper

Instructions
 

  • preheat the oven to 180°C
  • Cut the cauliflower up into small florets. In a large bowl add 3 tablespoons of olive oil, cumin seeds, paprika and a pinch of chilly powder give it a good mix. Add the cauliflower florets and give it a good toss so all the cauliflower gets coated. Tip the coated florets into a roasting tin or tray and cook for about 30 minutes.
  • In a medium to large pan add the rest of the oil and cook the onion until just translucent then add the rinsed chickpeas and reason with a bit of salt, cook for about 5 minutes.
  • Move the chickpeas to the outer edge of the pan and add the turmeric and dry roast for a few seconds. Mix the chickpeas and onion with the turmeric until they are all coated and cook for another 5 minutes and season to taste.
  • Add the spinach to the pan and mix it all through until it wilts. Once ready add it to the cauliflower tin give it a bit of a toss and transfer to your serving dish then squeeze over some lemon.