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Recipes

Roasted Cauliflower, Chickpea and Chorizo Salad

Name: Roasted Cauliflower, Chickpea and Chorizo Salad
Total time: 35 min
Yield: 1
Ingredients: 150g cauliflower florets, halved; 100g tinned chickpeas, drained; 120g chorizo, sliced; 1½ tsp olive oil; 1 clove garlic, peeled and crushed; ½ tsp smoked paprika; 100g baby spinach; 1½ tsp red wine vinegar; 15g pumpkin seeds

Ingredients

Serves 1

150g cauliflower florets, halved
100g tinned chickpeas, drained
120g chorizo, sliced
1½ tsp olive oil
1 clove garlic, peeled and crushed
½ tsp smoked paprika
100g baby spinach
1½ tsp red wine vinegar
15g pumpkin seeds

Total time: 35 minutes

Method

Preheat the oven to 220°C. Tip the cauliflower, chickpeas, chorizo, oil, garlic and smoked paprika into a large roasting tin and toss to combine. Roast for 20 minutes, giving everything a good stir halfway through cooking.

Remove the tray from the oven and stir in the spinach, vinegar and pumpkin seeds. Spoon into a salad bowl and serve.

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