Chickpea & Roasted Cauliflower Salad with Tahini

Cauliflower roasted until golden and nutty, tossed with chickpeas and a creamy tahini dressing. This is a salad that actually fills you up. It's also great warm or cold, so make extra and eat it for lunch tomorrow too.

Ingredients (Serves 2):

• 1 small head of cauliflower, broken into florets
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper
• 1 x 400g tin of chickpeas, rinsed and drained
• A large handful of spinach or rocket

For the dressing:

• 2 tbsp tahini
• Juice of ½ lemon
• 1 tsp maple syrup
• 2–3 tbsp warm water
• Pinch of salt

Method:

1. Preheat oven to 200°C (180°C fan). Toss the cauliflower with olive oil, cumin, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. Whisk the dressing ingredients together, adding enough warm water to make it pourable.
3. Toss the warm cauliflower, chickpeas, and spinach with the dressing.
4. Eat warm or at room temperature.

Why it's gut-friendly: Cauliflower is a cruciferous vegetable rich in fibre and antioxidants. Chickpeas are prebiotic powerhouses. Tahini provides healthy fats and minerals.