Roasted Spiced Cauliflower and Red Onion Salad with Chickpeas, Lemon Tahini Dressing and Pomegranates

I love a roasted salad and this one has some of my favourite flavour combinations. Salads don’t have to be boring, and this one certainly isn’t. For £1.67 a portion it’s also reasonably priced considering the amount of fresh ingredients. It’s a great Meat Free Monday meal if you’ve had an over indulgent weekend but doesn’t compromise on flavour and texture. It also just happens to be completely vegan.

Serves 4 £1.67 per portion)
1. Chop a large cauliflower into florets and add to a large roasting tray with some of the leaves, 2 red onions chopped into wedges and a drained can of chickpeas. Add four garlic cloves still in their skins along with a good drizzle of olive oil and some seasoning. Next add  1/2 tbsp each of fennel seeds, mustard seeds, cumin seeds, and coriander seeds which have been lightly crushed in a pestle and mortar. Add 1 tsp cumin, 1 tsp ground coriander and 2 tsps curry powder before mixing really well so the vegetables are well coated in the spices. Roast at 180C fan/200C for 35-40 minutes, stirring occasionally.
2. Mix 30g tahini in a bowl with the juice of half a lemon, seasoning and a splash of water. Mix well.
3. For the herb dressing, mix 1 tbsp red wine vinegar with 3 tbsps of extra virgin olive oil, 1/2 tbsp honey, 1 tsp dijon mustard and some finely chopped coriander and mint.
4. When the veg is ready, remove the garlic cloves and add two to the tahini dressing. Once the veg has cooled slightly add 250g spinach and half a bunch of roughly chopped mint and coriander. Drizzle over the herb dressing, tossing everything together.
5. Enjoy with a drizzle of the tahini dressing and a scattering of pomegranates.