Print Options:

Dukkah roast cauliflower, avocado and crispy chickpeas salad with creamy avocado dressing x Tom Walton

Yields2 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

 1 Cauliflower
 400 g Can of Chickpeas, rinsed and drained well
 1 tbsp each of Ground Cumin and Smoked Paprika
 2 tbsp Olive Oil
 2 tbsp Dukkah
 3 Avocados
 ½ cup Greek Yoghurt
 ⅓ cup Pomegranate Seeds
 Fresh Mint, to serve
1

Preheat an oven to 220C. Cut the cauliflower into florets, place on a large lined baking tray, toss with the chickpeas, spices and dukkah and roast for 20 minutes until golden.

2

Meanwhile blend 1 avocado with the yoghurt, garlic, juice of 1 lemon and the herbs until smooth, seasoning to taste. 

3

Spoon the avocado cream over a large serving platter, top with the roasted cauliflower, chickpeas and avocado wedges. Serve with the pomegranate, extra mint & lemon wedges for squeezing.

Nutrition Facts

2 servings

Serving size