Cauliflower is a great flavour carrier so works perfectly in this aromatic salad. Paired with spiced chickpeas, the cauliflower is lightly sautéed to give a charred sweetness that enhances the Moroccan spices and mellows the hot chilli.
SERVES 4
FOR THE SPICED CHICKPEAS
- 2 tbsp olive or avocado oil
- 1 400g tin chickpeas, drained and rinsed
- Half tsp ground cumin
- Quarter tsp paprika
- Quarter crushed chillies
- Sea salt and freshly ground black pepper
FOR THE SALAD
- 2 tbsp olive or avocado oil
- Half cauliflower, sliced
- 150g fresh spinach
- Lemon wedges, for serving
- To make the spiced chickpeas, heat the oil in a large frying pan over a medium heat. Add the chickpeas, cumin, paprika, crushed chillies, and salt and black pepper to taste. Cook the chickpeas, stirring occasionally, for approx. 12–15 mins until crisp. Transfer to a plate.
- In the same pan, heat the remaining 2 tbsp of oil. Add the cauliflower and cook, stirring, until browned on both sides.
- Add the spinach, return the chickpeas to the pan and cook, stirring, until the spinach is slightly wilted. Serve with lemon wedges for squeezing over the top.
Reset Your Gut by Robyn Youkilis, published by Kyle Books