Name: Roasted cauliflower, Brussels sprout and chickpea salad
Yield: 4
Ingredients: 1 small cauliflower (680gm), trimmed and cut into florets; 220 gm Brussels sprouts, trimmed and halved; 2 tbsp olive oil; 400 gm canned chickpeas, drained and rinsed; 1 tap smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; Chimichurri; 1 cup flat-leaf parsley, coarsely chopped; 2 cloves garlic, quartered; ½ tsp dried chilli flakes; 2 tbsp fresh oregano leaves; 1 golden shallot, finely chopped; 125 ml (½ cup) olive oil; 1 tbsp red wine vinegar; 2 tbsp lemon juice

Roasted cauliflower and chickpeas are a no-fail combination. Combine with Brussels sprouts and a herb-powered chimichurri, and you have a satisfying salad for spring.

Ingredients

1 small cauliflower (680gm), trimmed and cut into florets

220 gm Brussels sprouts, trimmed and halved

2 tbsp olive oil

400 gm canned chickpeas, drained and rinsed

1 tap smoked paprika

1 tsp ground cumin

1 tsp ground coriander

Chimichurri

1 cup flat-leaf parsley, coarsely chopped

2 cloves garlic, quartered

½ tsp dried chilli flakes

2 tbsp fresh oregano leaves

1 golden shallot, finely chopped

125 ml (½ cup) olive oil

1 tbsp red wine vinegar

2 tbsp lemon juice

Method

1.Preheat oven to 220°C.

2.Place cauliflower and Brussels sprouts on an oven tray, drizzle with half the oil, season to taste and toss to coat. Place chickpeas on another oven tray, then sprinkle with paprika, cumin and coriander, season to taste and drizzle with remaining oil. Roast vegetables and chickpeas until vegetables are tender and chickpeas are crisp (25 minutes).

3.Meanwhile, make chimichurri by processing all ingredients in a blender until combined.

4.Arrange roasted vegetables and chickpeas on a serving platter, then drizzle over chimichurri and serve.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Ingredients

Method

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