- 1 cauliflower
- 200g carrots
- 2 garlic cloves
- 1 lemon
- 2 tbsp tahini
- A pinch of cayenne pepper
- 1 tsp ground coriander
- 4 Medjool dates
- A handful of flat leaf parsley
- A handful of coriander
- 50g baby leaf spinach
- 400g tin of chickpeas
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 4 tbsp cold water
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Slice the cauliflower into small florets and thinly slice the stalk. Peel the carrots and chop them into batons. Add the veg to a large roasting tin. Drizzle over 2 tbsp olive oil, add a pinch of salt and pepper and toss to coat. Roast for 25 mins, turning halfway.
- 2.
Meanwhile, make the tahini dressing. Peel the garlic and grate it into a bowl. Juice in half the lemon and add the tahini. Add a small pinch of cayenne pepper (it's spicy, so use as much or as little as you prefer), the ground coriander and a pinch of salt and pepper. Add 2 tbsp olive oil and 2 tbsp water and stir to make a smooth dressing. Taste and add Set aside.
- 3.
Squash the dates and pull out the stones. Roughly chop them. Roughly chop the coriander and parsley, leaves and stalks. Drain the chickpeas, rinse them and shake off as much excess water as possible.
- 4.
When the veg are tender and lightly caramelised, take them out of the oven. Add the dates, parsley, coriander, baby leaf spinach and chickpeas. Gently toss to mix.
- 5.
Drizzle over the dressing. Turn again to mix. Divide the salad between warm serving plates and serve.
