Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
- 1 medium red onion
- 1/2 cup red wine vinegar
- 2tablespoons harissa
- 1tablespoons smoked paprika
- 1 cauliflower, cut into florets
- 840grams no-added-salt chickpeas, rinsed, drained
- 1/3 Turkish pide, cut into 2cm pieces
- 1 lemon
- 1 cup Woolworths Greek-style natural yoghurt
- 1tablespoons organic hulled tahini
- 2 cloves garlic, crushed
- 120grams baby spinach leaves
- 1/4 bunch mint, leaves picked
- 1tablespoons extra virgin olive oil
- 5mL extra virgin olive oil cooking spray
Description
There's something for everyone in this tasty, colourful traybake. It's packed with seasoned cauliflower, chickpeas, pickled onions, crispy Turkish bread and a creamy yoghurt dressing.
Instruction tip
Swap tip:Leftover carrots and broccoli could also be used in place of cauliflower.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Grease and line a large baking tray with baking paper. Cut onion in half, then into thin slices. Place in a small glass bowl. Pour vinegar over onion. Set aside for 45 minutes to pickle. Drain.
Step 2 of 4
Meanwhile, combine oil, harissa and paprika in a large bowl. Add cauliflower and toss to coat. Place on prepared tray. Roast for 35 minutes, turning occasionally, or until golden-brown and almost tender.
Step 3 of 4
Add chickpeas and bread to tray. Spray with oil. Roast for a further 10 minutes or until bread is toasted.
Step 4 of 4
Zest and juice half of the lemon. Cut remaining half into wedges. Whisk yoghurt, tahini, garlic, lemon zest and lemon juice together in a small bowl. Add spinach to cauliflower and toss to wilt slightly. Spoon cauliflower mixture into bowls. Top with yoghurt, pickled onion and mint. Serve with lemon wedges.
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