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Turmeric-Roasted Cauliflower, Grape, Chickpea & Mint Salad


1 teaspoon ground cumin 1 teaspoon ground turmeric 600g cauliflower, cut into florets 450g broccoli, cut into florets 400g can no-added-salt chickpeas, rinsed, drained 200g seedless red grapes 1 tablespoon tahini 1 tablespoon olive oil 1 tablespoon lemon juice 1/2 cup chopped fresh mint 1/2 cup chopped fresh flat-leaf parsley


Preheat oven to 180°C. Line 2 baking trays with baking paper. Combine cumin and turmeric. Put cauliflower on 1 tray. Sprinkle with half of the spices and spray lightly with olive oil. Roast for 15 minutes. Add broccoli to tray; sprinkle with remaining spices, toss and spray with olive oil. Place chickpeas and grapes on second tray; spray with olive oil. Roast both trays for a further 10–15 minutes, or until vegetables are tender and chickpeas are crisp.

Meanwhile, combine tahini, olive oil and lemon juice in bowl. Add 2–3 tablespoons of warm water and whisk until desired consistency. Add black pepper.

Combine roasted vegetables, chickpeas, grapes, mint and parsley in a large serving bowl. Drizzle with tahini dressing. Serve.

Serves 6 (as a side)

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