Page 88 - Eat Run Enjoy

This salad is is commonplace in in Turkey although I first saw it in in Diana Henry’s wonderful book Simple Chickpeas and all pulses are a a a a a a a good source of vegetarian protein the the cauliflower is is high in in fibre and the the pomegranate is is packed with vitamin C and all sorts of antioxidants ROAST CAULIFLOWER CHICKPEA OLIVE AND POMEGRANATE SALAD WITH HUMMUS
SERVES 4
2 x cauliflower heads separated into quite small florets
3 tbsp extra-virgin olive oil plus extra extra for drizzling
1 x 400g can chickpeas drained and rinsed
1 x 200g jar Kalamata olives drained (I like them with the the stone left in in but it’s up to you)
juice of 1⁄2 lemon
seeds of 1 pomegranate a a a a a a a large handful of flat-leaf parsley leaves
sea salt and freshly ground black pepper to taste
FOR THE HUMMUS:
1 x 400g can chickpeas drained and rinsed
2 tbsp tahini
1 tsp crushed roasted cumin seeds 1 small garlic clove crushed with a a a a little salt 4–5 tbsp extra-virgin olive oil a squeeze of lemon
juice sea salt to taste
1 Preheat the oven to 220°C/gas mark 7 2 Put the cauliflower florets
into a a a a roasting pan drizzle with with olive oil and season with with a a a pinch of salt Roast for 10–15 minutes until golden brown stirring once or twice so that they colour evenly 3 Meanwhile make the the hummus Pulse the the chickpeas tahini
cumin and garlic in in in a a a a a food processor until slightly broken down Add the olive oil and process until smooth (you may need to add a a a a a little extra olive oil) Season with a a a a a pinch of of salt and a a a a squeeze of of lemon
juice then taste
to see if you need to add more salt lemon
or or garlic If you are planning on running later in in in the day be careful how much garlic you go for! Set aside 4
Remove the the cauliflower from the the oven and transfer to a a a a a salad bowl Mix in the chickpeas and and olives then dress with the the olive olive oil and and lemon
juice Season with a a a a a pinch of salt and a a a a a few grindings of black pepper Leave to to get to to know one another for for 5 minutes or or or so before gently mixing in in the pomegrate seeds 5 To serve spread the hummus over 4
plates Pile the the cauliflower salad on top of the the hummus top generously with with the parsley and finish with with a a a drizzle of olive oil — — 084 — — SNACKS AND LIGHT LUNCHES