Roasted Spiced Cauliflower and Chickpea Salad with Green Tahini Dressing

I’m a big fan of a roasted veg salad and this one is one of my go-to’s. The combination of the spiced, charred vegetables with the nutty freshness of the green tahini dressing is so tasty and some sweet raisins and toasted almonds add more flavour and texture. It’s a great lunchbox salad and very affordable too. It can also be made vegan very easily by using dairy free yoghurt in the dressing.

(Serves 4 - £1.69 per portion)

1. Preheat the oven to 200C fan/220C. Chop a large cauliflower into florets including it’s leaves and add to a parchment lined baking tray with a can of drained chickpeas and 2 red onions chopped into wedges.
2. Add two peeled and lightly bashed garlic cloves, 1 tbsp olive oil, 2 tbsps curry powder, 1 tsp fennel seeds, 1 tsp coriander seeds, 1 tsp nigella seeds, 1 tsp mustard seeds and 1 tsp turmeric. Season and mix well so the veg is well coated in the oil and spices before roasting for 30-35 mins until the cauliflower is slightly charred but still has some bite to it.
3. Meanwhile make the green tahini dressing by blitzing two roughly chopped spring onions, half a bunch of mint, half a bunch of coriander, the juice of a lemon, 50g natural yoghurt, 2 cloves of garlic and 2 tbsps tahini in a blender. You might need to add a splash of water but you want quite a thick dressing. Season and add more lemon to taste.
4. For a quick salad dressing mix 3 tbsps olive oil, 1 tbsp red wine vinegar, 1/2 tsp honey, 1/2 tsp dijon mustard and some seasoning in a small jug. Add 180g spinach to a large serving dish/bowl and pour over this dressing along with the rest of the coriander and mint both finely chopped.
5. Remove the veg from the oven and allow to cool slightly for a few mins before adding to the spinach leaves. Toss together, add a handful of raisins and toasted flaked almonds. Serve in bowls with some of the tahini dressing drizzled over the top and extra nuts and herbs if you wish.