You will need a small roasting tray.
Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Preheat the oven to 200/375/gas 5.
Place the cauliflower in the roasting. Drizzle over the oil and balsamic. Season with a good pinch of Maldon sea salt.
Place in the oven for 5 minutes.
Meanwhile, make the courgette tzatziki dressing. Put the crushed garlic in a mixing bowl. Grate in the courgette and add the slices of spring onion. Stir in the Greek yoghurt, a teaspoon of rapeseed oil and the juice of 1/2 a lemon. Season with Maldon sea salt and freshly ground black pepper. Place to the side.
After 5 minutes, remove the cauliflower from the oven. Add the drained chickpeas, maple syrup and juice of 1/2 a lemon. Stir well. Return to the oven for a further 5 minutes.
Place the sliced sugar snap peas and lettuce in bowls. As soon as the chickpeas and cauliflower are ready, spoon them oven the salad along with the juices. Finally top with the courgette tzatziki dressing.
Taste and adjust seasoning to your liking. You may like more salt, balsamic or lemon depending on your tastes.
Enjoy!
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This is a lovely example of what I call ‘layering a plate’. The crunchy lettuce and sugar snap peas are the base, then the warm, slightly sweet and buttery chickpeas and the bite of the cauliflower are the middle layer. Finally, the creamy, zingy courgette tzatziki finish off the top layer. This mix of contrasting layers of flavour, texture and colour is what helps a meal to ‘sing’.”
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