Warm Spiced Cauliflower and Chick Pea Salad with Pomegranate Seeds

Warm Spiced Cauliflower and Chick Pea Salad with Pomegranate Seeds

This from Nigella Lawson's book Simply Nigella



Serves 2

1 small head cauliflower
3 tbsp olive oil
½ tsp ground cinnamon
2 tsp cumin seeds
1 400g can chickpeas drained (or 250g home cooked chickpeas)
1-2 tbsp harissa to taste
4 small ripe vine tomatoes (approx 150g)
1 tsp sea salt flakes
3-4 tbsp pomegranate seeds
large bunch (100g) flat leaf parsley

Preheat your oven to 220ºC/Gas 7.

Trim the cauliflower and divide into small florets.  Put the oil into a large bowl, add the cinnamon and cumin seeds. Stir to mix then tip in the prepared cauliflower and toss to coat.

Pour into and oven tray and place in the oven for 15 minutes.  Add the chickpeas to the bowl you used for the cauliflower, add the harissa and toss to coat.  Quarter the tomatoes and add to the bowl, stir to mix.

When the cauliflower has been in the oven for 15 minutes, remove the tray from the oven and top in the chickpea mix. Toss gently to combine and return to the oven for 15 minutes until the cauliflower is tender.

Remove from the oven and sprinkle with the salt, add half the pomegranate seeds and toss once more.  Divide the salad into 2 bowls, add the parsley to the bowls without chopping, toss to mix and sprinkle with the remaining pomegranate seeds.

Lovely served cold the next day for lunch.