Preparation time: 5 minutes
Cooking time: 30 minutes
For the salad
For the dressing
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.