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Roasted cauliflower salad with chickpeas and dates

The nuttiness of roasted cauliflower, the creaminess of labne, the sweetness of dates. This salad hits all the right notes.
Roasted cauliflower salad  with chickpeas and datesBen Dearnley
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55M

The nuttiness of roasted cauliflower, the creaminess of labne, the sweetness of dates. This autumnal cauliflower salad hits all the right notes.

Ingredients

Method

1.Preheat oven to 200°C. Add cauliflower to a roasting pan, drizzle with oil, scatter with fennel seeds, coriander seeds and cayenne, season to taste and roast, turning once, until golden (30-40 minutes).
2.Spread labne on a plate and top with cauliflower. Combine chickpeas, fennel, date, shallot, lemon rind and herbs in a bowl, dress with olive oil and lemon juice, season to taste and scatter with fennel fronds to serve.

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