Cauliflower salad with harissa
The humble cauliflower becomes a star
Serves
4 - 6
Prep Time
10 mins
Cook Time
30 mins
This roasted cauliflower and chickpea salad is anything but shy. Cauli florets get tossed in a warm harissa and paprika-spiked olive oil, roasted until golden, and joined by crispy chickpeas and sweet red onion. Add crunchy sourdough chunks, a handful of baby spinach and mint, then finish with a zesty lemon yoghurt drizzle that ties it all together.
Now for our favourite part, bring in some beef. A juicy sirloin or rump steak, grilled to medium-rare and sliced thin, adds just the right amount of richness to keep up with all that smoky spice. It’s bold, bright, and guaranteed to disappear fast.
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ShareIngredients
1 head cauliflower
cut into florets1 small red onion
thinly sliced2 garlic cloves
mincedhandful mint leaves
4 cups baby spinach
2 Tbsp olive oil
1 Tbsp smoked paprika
2 Tbsp harissa paste
400g can chickpeas
rinsed and drainedjuice and grated zest of 1 lemon
½ cup Greek style yoghurt
4 slices sourdough
halved
Method
Preheat the oven to 180°C.
In a small bowl, combine harissa, garlic, olive oil and paprika and mix well. Add cauliflower and toss to coat.
Place cauliflower on an oven tray, along with the chickpeas and red onion, and roast for 20 minutes.
Add bread to the tray and roast for further 10 minutes or until bread is toasted.
In a small bowl mix lemon zest, juice and yoghurt, set aside.
Remove cauliflower from the oven and place onto a serving plate or bowl.
Gently stir through spinach and mint then spoon yoghurt mixture over the cauliflower.
Best served warm!
