Chickpea, roasted cauliflower and raisin salad

Ingredients

For 1 serving

• Cauliflower250 g
• Cooked chickpeas150 g
• Raisins10 g
• Pine nuts8 g
• Extra virgin olive oil10 g
• Bread30 g
• Parsleyto taste
• Saltto taste

Contains: gluten, nuts, sulphites,

In season: October – March

Method

1. Turn the oven on to 210 °C. Break the cauliflower into florets of about 3 cm, wash and dry them well, spread them on a tray lined with baking paper and toss with half the oil and a pinch of salt.
2. Roast for 25 minutes, turning halfway, until tender and golden at the edges.
3. Meanwhile soak the raisins in warm water for 10 minutes, until plump, then squeeze them out.
4. Toast the pine nuts in a dry small pan over a medium-low heat for 2–3 minutes, stirring, until golden: they burn in a moment, so don't walk away.
5. Drain and rinse the chickpeas and chop the parsley.
6. Combine the still-hot cauliflower with the chickpeas, raisins and pine nuts, dress with the remaining oil and the parsley and serve with the bread.