Cauliflower Feta Baked Salad

Ingredients

• 1 cauliflower, broken into small florets
• 4 small peppers (red or orange), deseeded and sliced into chunks
• 1 400g can chickpeas, rinsed and drained
• 1/2 tbsp smoked paprika
• 1/2 tbsp ground garlic
• 1/2 tbsp ground cumin
• 1/2 tbsp flaky salt
• 60g feta, crumbled
• 50g almonds, roasted
• 10g parsley, finely chopped
• 1 spring onion, finely chopped
• Olive oil
• 100g greek yoghurt
• 2 tbsp tahini
• 3 tbsp vinegar
• 2-4 tbsp water (to loosen)
• 2 peppers, roasted
• Pinch of salt

Instructions

1. Preheat your oven to 220c/200c fan.
2. Place the cauliflower and peppers on a large shallow baking tray, add the spices. Drizzle with 1-2 tbsp of oil. Mix well.
3. On a separate baking tray, add the chickpeas. Drizzle with oil and sprinkle with salt. Place in the oven for 20-25 minutes, or until golden.
4. Place the almonds on a small baking tray and toast in the oven for about 8 minutes, or until roasted. Once cooled, roughly chop.
5. For the dressing, add Greek yoghurt, tahini, vinegar, 2-4 tbsp water (adjust for consistency), half the roasted peppers, and a pinch of salt to a blender. Blend until smooth.
6. In a large bowl, combine the roasted cauliflower, remaining roasted peppers, chickpeas, feta, chopped almonds, parsley, and spring onion.
7. Drizzle the dressing over the salad and toss to combine.