Roasted Cauliflower with Chickpeas and Spring Greens

Ainekset

1 cauliflower, cut into large florets

1 tin chickpeas, rinsed and drained

1 red onion, cut into 8 segments

200g spring greens

2 tbsps olive oil

2 tsps cumin

2 tsps ground coriander

2 tsps ground ginger

1 tsps paprika

2 tsps sea salt

60g tahini

1 lemon juice

2 tbsps olive oil

4 tbsps water

1 tsp salt

Ground pepper

Ohjeet

Preheat the oven to 180C.

Mix cauliflower, chickpeas, onion, spring greens with oil and spices in a large roasting tin. Transfer to the oven for 30 mins until cauliflower is cooked through.

Meanwhile mix the dressing ingredients together and add more water if necessary.

Serve roast with drizzled dressing, and warm flatbreads