Roasted Aubergine and Cauliflower with Crispy Chickpeas, Pomegranate and Tahini Dressing

Mon, 13 March 2017

Ingredients:

2 large aubergines

1 large cauliflower

1 tin chickpeas drained

Oil

3 tsp zatar or

2 tsp cumin, 1 tsp coriander and 1/2 tsp sweet paprika

1 pomegranate

Bunch of coriander

Handful flaked almonds

1 lemon zested 

Dressing:

3 tbsp tahini

Half a lemon squeezed

1 tsp honey or pomegranate molasses/date syrup for vegans

Salt

Greek yogurt or coyo for vegans

Method:

Preheat your oven to 200C.

Chop aubergine in half, then quarters, and the cauliflower into florets.

In a bowl, make a paste out of oil and spice mix.

Place vegetables in the bowl and stir to coat.

Place vegetables on two baking sheets.

Toss the chickpeas in remaining spices in the bowl, adding more if necessary.

Place chickpeas on baking sheet.

Bake for 45 minutes to 1 hour.

For the dressing, loosen tahini with lemon and add honey, stirring to combine.

Assemble: place roasted veggies on a platter, scatter over coriander, pomegranate and almonds, and drizzle dressing.

Add a few dollops of yogurt if desired, and serve.

Enjoy!

Watch how it's made below: