Seasonal Recipes

Cauliflower and Chickpea Salad with Pistachios and Tahini

½ cauliflower
¼ red cabbage
1 can chickpeas or 200gm dried then cooked chickpeas
1 tablespoon slivered pistachios
1 tablespoon slivered almonds
1 generous handful flat leaf parsley

4 tablespoons olive oil
1 tablespoon tahini
1 tablespoon lemon juice
Pinch brown sugar
½ teaspoon Sumac
Salt and pepper to taste
First roast your cauliflower. Preheat your oven to 180 degrees celsius, break your cauliflower into little florets and pop on a baking tray (no oil necessary). Roast for 20-30 minutes, they should be slightly browned when done.  When cooked, allow to cool slightly before compiling your salad.

Drain and rinse your chickpeas but it is always preferable to use dried then cooked chickpeas the flavour and texture is far superior. 

Slice up your red cabbages and parsley finely.  Toast slivered nuts in a dry frying pan until just golden, being sure to keep a close eye on them – they burn so easily.

For the dressing, simply combine all dressing ingredients, tasting as you go. If you have one, use a ‘stick blender’ to whizz up the salad dressing. If not, throw it all in a screw-top jar and shake vigorously! Save a little of the sumac to sprinkle before you serve.

Pop all your salad vegetables in your serving bowl, add dressing, mix and serve immediately.

Source : The Design Files