Cauliflower, Crispy Chickpea, Spinach & Dates Salad

• porce: Serves 4 ish
• celkový čas: 1 hour 4 minutes

Ingredience

Frying dates might be my New Year’s resolution for 2025. They are so good! They get a crispy caramelised char and become almost like toffee bringing an added layer of sweet crunch to salads like this. The cauli and chickpeas get roasted in the oven in a medley of spices and there’s some good crunch from the sizzled seeds too. A very good winter salad

1 cauliflower

1 can of chickpeas, drained

Olive oil

Sea salt

2 tsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander

6 medjool dates, stones removed

100g pine nuts, toasted

1 tsp cumin seeds

1 tsp fennel seeds

1tsp nigella seeds

2tbsp mixed seeds

150g spinach

Bunch of mint, leaves shredded

Dressing (roughly)

3 tbsp olive oil

1 tbsp moscatel vinegar

1 tbsp honey

Pokyny

Preheat oven to 200 degrees fan setting

Combine the ground spices in a small bowl. Chop the cauliflower into roughly even sized florets and toss on a tray with about 1/3 of the spice mix, olive oil and salt. Keep the leaves and set these aside for now.

Roast for 20 mins then toss the cauliflower leaves in a little olive oil and add these to the cauli then cook for another 10 mins until crisped up

Toss the chickpeas with another 1/3 spice mix, oil and salt. Roast for 25 mins.

Tear the dates and fry in a glut of olive oil for about 5-6 mins until slightly blackened. Allow to cool then roughly chop.

Heat another glut of olive oil in the pan and add the seeds with the remaining ground spice mix. Cook for 3-4 mins until they brown and begin to pop. Transfer to a paper towel lined plate to cool.

Whisk the dressing in a large bowl, toss in the spinach, cauliflower, cauli leaves, chickpeas, dates, mint and seeds.