Spiced Chickpea Salad with Turmeric Cauliflower and Pomegranate

On a large shallow plate or platter,


  • Fresh baby spinach
  • 1 head of cauliflower, chopped into small florets and roasted in the oven with a few heaped teaspoons of turmeric, some hearty glugs of rapeseed oil and sea salt. Roast until cooked down and golden
  • Chopped cucumber
  • One can of chickpeas, rinsed and dry toasted in a frying pan with a combination of your favorite indian spices (I used chaat masala)
  • Fresh pomegranate seeds
  • A sprinkling of chopped coriander


With fresh lime juice, a bit more rapeseed oil, sea salt.

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