3 days Ago By Georgia Harding
By: Georgia Harding This flavoursome honey-roasted cauliflower & chickpea salad is very easy to make and is a perfect entrée at any barbecue. Servings 4 Prep time Cook time Recipe 1 head cauliflower 425g tin chickpeas, drained 1 red onion, peeled & cut into eight wedges 2 tsp smoked paprika 3 tbsp honey 3 tbsp olive oil Sea salt & freshly ground black pepper, to taste 95g flaked almonds 1 bunch fresh mint leaves, to serve 1 lemon, quartered, to serve Preheat the oven to 200°C fan forced. Break the cauliflower into small florets and place on a large baking tray with the chickpeas and wedges of onion.
Mix the paprika, honey, olive oil and seasoning in a small bowl. Pour over the veggies and mix well with your hands to coat the cauliflower,onion and chickpeas. Bake in the preheated oven for 25-30 mins.
Place the almonds on a tray and add to the oven to toast for the last 5 mins. Allow it all to cool before mixing with the mint leaves to serve alongside awedge of lemon. Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe !.
