Warm roasted cauliflower salad

Warm roasted cauliflower salad with yoghurt dressing
Serves 2
All recipes are rough guides, tweak and alter quantities to your portion sizes and preferences.

• ½ medium cauliflower, cut into florets
• 1 large leek, sliced
• 1 x 400g tin chickpeas, drained
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and black pepper

For the salad:
• 2 large handfuls salad leaves
• A few small chard leaves, torn

For the dressing:
• 4 tbsp natural yoghurt (or dairy free alternative)
• Juice of ½ lemon
• 1 small garlic clove, finely grated or crushed
• Pinch of salt

Heat the oven to 220°C/200°C fan.

Toss the cauliflower, leek and chickpeas together with the olive oil, smoked paprika, salt and pepper. Roast for 25–30 minutes, stirring once, until the cauliflower is browned at the edges and the chickpeas are slightly crisp.

Mix together the yoghurt, lemon juice, garlic and salt. Pile the leaves onto plates, spoon over the warm roasted veg and drizzle with the dressing. Serve as a salad, or stuffed into pitta breads.

Got leftovers? Click here for the perfect recipe to use them up!