Roasted Cauliflower, Couscous, Sweet Potato, Chickpea & Pomegranate Salad
Equipment
- Baking tray
- Bowel for mixing tahini dressing
- Bowl for Couscous
- Chopping board
Ingredients
- ½ Cauliflower – broken up into small florets
- 2 medium sized sweet potatoes – chopped into cubes
- 1 tin Chickpeas
- 1-2 cups of whole wheat couscous (or choose a gluten-free alternative)
- 1 veg stock cube
- ½ Pomegranate, seeds removed
- Handful of Pistachio nuts
- 4-5 Dates – chopped finely
- Handful of Parsley – chopped
- Handful of Mint – chopped
- 2 lemons cut into ¼
- 1 tsp Sumac
Dressing
- 1-2 tsp Tahini
- 1 tsp Cumin powder
- Olive oil
- Roasted lemons, juice and pulp
- ½ tsp Garlic powder
- Salt
- Pepper
- 1-2 tsp Agave/Maple syrup or honey
Method
- Set oven to 200 degrees. Roast the cauliflower and sweet potato with 1 tsp of sumac, 2 tbsp olive oil, and a bit of salt. Cut up the lemons into wedges and place these in and around the cauliflower. Cook for approximately 30mins, then leave to cool
- Drain the chickpeas and mix them with all other ingredients
- Make the couscous with 1 veg stock cube. Once ready, fluff with a fork and transfer to a serving bowl to cool.
- Prepare the dressing with olive oil, tahini, agave syrup, salt and pepper. When lemons are roasted and still warm, squeeze out the pulp and mix through the dressing
- Once cauliflower is cooled, mix through the rest of the salad, and pour over the dressing