CauliShoots, Chickpea and Avocado Salad

You'll need:

For the salad

• 250g CauliShoots
• 2 tbsp extra virgin olive oil
• 1 tsp chilli flakes
• 2 tsp smoked paprika
• Salt and pepper
• 1 tin of chickpeas, drained and rinsed
• 100g rocket
• 4 mini cucumbers, sliced
• Small handful of parsley, leaves picked
• Small handful of basil, roughly chopped
• Small handful of chives, finely chopped
• 2 avocados, sliced
• 2 tbsp toasted mixed seeds

For the dressing

• 1 garlic clove, finely chopped
• 3 tbsp tahini paste
• ½ tsp of salt
• Juice of 2 lemons

What to do:

Preheat oven to 200°C.

On a large baking tray, combine the CauliShoots, olive oil, chili flakes, paprika and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 10 minutes.

Remove from the oven and add the chickpeas, tossing again to coat, and roast for a further 20 minutes, or until the CauliShoots are tender and lightly charred.

Meanwhile, in a large salad bowl, combine the rocket, cucumbers, and herbs.

For the dressing, mix together the garlic, tahini and the salt in a small bowl. Mix in the lemon juice and 2-4 tbsp of water until you achieve a pouring consistency.

Toss the roasted CauliShoots and chickpeas into the salad. Top the salad with the avocado and mixed seeds and drizzle with the tahini dressing.