Ingredients
Method
- In a large bowl, toss cauliflower and Edgell Chick Peas with 2 tablespoons olive oil, garlic and paprika. Place on a baking paper lined tray and cook in a preheated oven at 200°C for 25 minutes.
- Spread pepitas on a separate tray and roast for 7–8 minutes or until golden.
- Arrange Edgell Beetroot, roasted cauliflower and chick pea mixture and spinach on a serving plate, sprinkle with goat cheese and pepitas. Drizzle with remaining olive oil to serve.
Top Tips
This salad goes perfectly with Moroccan spiced lamb
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