Fast Recipes

Roasted cauliflower, Brussels sprout and chickpea salad

A warm roast vegetable salad, brightened with chimichurri.
Ben Dearnley

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.




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.

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