1 cauliflower head, cut into florets
1/2 cup walnuts
1 punnet cherry tomatoes, halved
1 x 400g can organic chickpeas, drained and rinsed
3 tbsp goats cheese
2-3 cups rocket leaves
Handful of mint leaves
2 tsp Alexandra’s Harissa
2 tbsp olive oil
Salt and pepper
3 tbsp hulled tahini
1 tsp maple syrup (optional)
1 tbsp white vinegar
1 tbsp olive oil
1/4 cup warm water
Preheat oven to 180°C.
On a lined baking tray, arrange cauliflower florets, drizzle with 1 tbsp olive oil and sprinkle with harissa, salt and pepper. Roast in oven for 10 minutes then remove.
Add halved tomatoes, chickpeas and walnuts to the cauliflower on the baking tray and drizzle with remaining 1 tbsp olive oil. Return baking tray to oven and roast for a further 15-20 minutes, until cauliflower is golden and chickpeas are crispy.
Meanwhile, whisk all dressing ingredients in a small bowl until combined, adding more water until desired consistency is reached.
Lay rocket on a large serving board and top with roasted cauliflower, tomatoes, chickpeas and walnuts.
Top with goats cheese and mint leaves. Drizzle over dressing and serve.
Recipe inspired by JSHealth