Sumac roast cauliflower with chickpeas, tahini and couscous

Ingredients

For 1 serving

• Cauliflower250 g
• Cooked chickpeas100 g
• Sumac1 teaspoon
• Tahini15 g
• Couscous50 g
• Extra virgin olive oil1 tablespoon
• Lemon juice1 tablespoon
• Parsleyto taste
• Saltto taste

Contains: gluten, sesame,

In season: October – March

Method

1. Preheat the oven to 220 °C (fan). Cut the cauliflower into florets of about 3 cm, wash and dry them; rinse, drain and dry the chickpeas.
2. On a tray lined with baking paper, toss the florets and chickpeas with the oil, sumac and a pinch of salt, spread in a single layer and roast for 25 minutes, turning halfway, until golden and charred at the edges.
3. Meanwhile, put the couscous in a bowl and pour over the same volume of boiling salted water; cover and leave for 5 minutes, until the water is absorbed, then fluff it up with a fork.
4. Mix the tahini with the lemon juice and water added a little at a time until you have a pale, pourable sauce; season with salt. Chop the parsley.
5. Serve the cauliflower and chickpeas on the couscous with the tahini sauce and parsley.