Baked Cauliflower Salad with Tahini Dressing

Ingredients:

1 large cauliflower, chopped (keep the leaves!)

2 red onions, sliced

1 can of chickpeas, drained

1 pomegranate or packet of seeds

1tsp paprika

1 tsp Olive oil x 2

1/2 tsp onion salt

1 tsp cayenne pepper

For the tahini dressing:

½ cup tahini

1/3 cup lemon juice

1/3 cup water

1 glove of garlic

½ tsp cayenne pepper

2 tbsp olive oil

½ tsp cumin

Salt and pepper

Method:

1. Chop up the cauliflower into small flourettes and slice the red onion.

2. Place cauliflower and onion on a baking tray, drizzle with olive oil, salt and pepper and bake at 200C for 30-40 minutes.

3. While the veg is baking, mix the drained chickpeas with the garlic salt, cayenne pepper, paprika and olive oil.

4. Place into a hot frying pan and cook until they start to pop and colour (about 10 minutes).

5. To make the dressing, mix all ingredients in a blender and store in the fridge until serving.

6. When the veg is cooked, add the chickpeas in, drizzle with the tahini dressing and sprinkle the pomegranate seeds on top.