Roasted cauliflower, chickpea, pomegranate and tahini salad

Ingredients

For 1 serving

• Cauliflower250 g
• Cooked chickpeas100 g
• Pomegranate50 g
• Tahini12 g
• Parsley8 g
• Pita bread1
• Extra virgin olive oil8 g
• Cumin1 teaspoon
• Lemon juice1 tablespoon
• Saltto taste

Contains: gluten, sesame,

In season: October – February

Method

1. Preheat a conventional oven to 210 °C and line a baking tray with baking paper.
2. Wash the cauliflower and divide it into small florets; rinse and drain the chickpeas and pat them dry with kitchen paper. Toss them with the oil, cumin and a pinch of salt, spread on the tray and roast for 25 minutes, turning halfway, until the cauliflower is golden at the edges and the chickpeas crisp.
3. Meanwhile mix the tahini with the lemon juice, a pinch of salt and water, a spoonful at a time, until smooth and pourable.
4. Seed the pomegranate by tapping the cut half with a spoon over a bowl; wash and roughly chop the parsley.
5. For the last 2 minutes put the pitta in the oven to warm, until hot and soft.
6. Arrange the cauliflower and chickpeas on the plate with the pomegranate and parsley, drizzle with the tahini sauce and serve with the pitta.