Its the Microwave Combi for the win when you need dinner on the table quickly. There is no need to resort to pre made food when you can have this healthy but extremely tasty dish ready in just 17 minutes. If you have leftovers this works perfectly well in a tagine style casserole, just add it toward the end of the cooking and stir it in.
METHOD
- Place cauliflower and chickpeas on oven tray and drizzle with honey, olive oil and seasonings .
- Toss well so cauliflower is fully coated. Then spread out on the tray.
- Set oven to Fan Assisted+ Microwave 190C 150W ( or closest option in your oven) 16 minutes and roast until golden and just tender.
- Place in salad bowl with remaining ingredients and toss well.
- Mix dressing ingredients in a small bowl or jug
- Drizzle salad with dressing
½ large or 1 smaller head of cauliflower, cut into florets
1 can chickpeas, drained
2 T honey
2 T olive oil
2 cloves garlic, crushed
1 t smoked paprika
1-2 T ras el hanout
¼ c finely sliced dates
½ large red onion, diced or finely sliced
8 cherry tomatoes , halved
8 pitted olives
¼ c slivered almonds, toasted or pinenuts, toasted, or chopped pistachios, toasted
Couple of handfuls of rocket leaves
Pomegranate arils ( optional)
Dressing
2T tahini
½ t Dijon or wholeseed mustard
2 T lemon juice
3T natural yoghurt
1t Pomegranate Molasses
