Roasted Cauliflower and Crunchy Chick Pea Warm Salad
- Preheat oven to 220°C. Line 2 baking trays with baking paper. Chop cauliflower into florets, onion into chunks and pumpkin into 2cm pieces. Place all into a large mixing bowl and drizzle liberally with olive oil and toss together with the paprika, cumin and cayenne pepper. Then place vegetables on the prepared trays and bake for 30 minutes or until golden and cooked.
- Make dressing: Whisk together olive oil, vinegar, mustard, sugar, salt and pepper in a small bowl. Set aside.
- Meanwhile, heat a frying pan and drizzle with oil. Add chick peas and cook over high heat, stirring, for 4 minutes or until crisp. Crush and add garlic and cook for another minute. Season with salt and pepper.
- Place spinach and rocket on 4 plates. Top with roasted cauliflower mixture, chick peas and chopped sun dried tomatoes. Drizzle with dressing.