High-Protein Cauliflower Feta Baked Salad
Equipment
Ingredients
Main Ingredients
cauliflower (broken into small florets)
1 head
red/orange bell peppers (deseeded, cut into chunks)
4 small
chickpeas (canned, rinsed, drained)
400 g
smoked paprika
0.5 tbsp
ground garlic
0.5 tbsp
ground cumin
0.5 tbsp
flaky salt
0.5 tbsp
feta cheese (crumbled)
60 g
almonds (roasted, roughly chopped)
50 g
parsley (finely chopped)
10 g
spring onion (finely chopped)
1 piece
olive oil
2 tbsp
Dressing
greek yoghurt
100 g
tahini
2 tbsp
vinegar
3 tbsp
water
3 tbsp
roasted bell peppers (roasted)
2 piece
salt
1 pinch
Instructions
Preheat oven and prepare vegetables
Preheat oven to 220°C/200°C fan. Place cauliflower florets and bell pepper chunks on a large baking tray, add spices and drizzle with olive oil.
Roast chickpeas
On a separate baking tray, add the chickpeas, drizzle with oil and sprinkle with salt. Roast until golden.
Roast almonds
Place almonds on a small baking tray and roast for 8 minutes until fragrant and golden. Cool and roughly chop.
Prepare dressing
Add all dressing ingredients including half the roasted peppers to a blender. Blend until smooth. Add water as needed to achieve desired consistency.
Assemble salad
In a large bowl, combine roasted cauliflower, remaining roasted peppers, chickpeas, crumbled feta, chopped almonds, parsley, and spring onion. Drizzle with dressing and toss to combine.
Original recipe
Storage
Best consumed within 2 days. Dressing can be stored separately for up to 3 days.
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