Roasted Cauliflower, Fennel and Sweet Potato Salad with Crispy Chickpeas

Serves 2

Ingredients.

1 medium cauliflower, cut into florets

1 fennel bulb, roughly chopped

1 420g can chickpeas, drained and rinsed thoroughly (until there are no white bubbles appearing)

1/2 sweet potato, roughly diced

1cup fresh flat leaf parsley, removed from stems

1 tbsp organic ground cumin

1/2 tsp organic ground cinnamon

Sea salt and black pepper to season

1 tbsp coconut oil, melted

Dressing

½ lemon, zest and juice

3 tbsp extra virgin olive oil

1 tsp organic maple syrup (optional)

Method

Preheat oven to 180 degrees Celsius

1. Transfer the rinsed chickpeas onto a clean tea towel, fold the tea towel over the chickpeas and gently press to absorb any moisture. Once dried place the chickpeas into a small mixing bowl along with the ground cumin. Use a spoon to stir to combine.

2. Place the cauliflower, fennel and sweet potato onto a non stick baking tray, drizzle with the melted coconut oil and season with salt and pepper.Add the chickpeas and cumin to the baking tray and bake for 35 - 45 minutes or until vegetables are soft and the chickpeas are crunchy.

3. While the veggies are cooking away you can make your dressing. Simply add the lemon juice, zest, olive oil and maple syrup to a glass jar, secure with it's lid and give it a good shake to combine.

4. Once cooked to your liking, divide the roast vegetables into two bowl. Top with fresh parsley and finish with a drizzle of your dressing.

TOP TIP

Make double the batch and enjoy this wholesome salad for lunch throughout the week.

This recipe was created by our in house Clinical Nutritionist Laura Saunders. Click here to learn more about Laura and how she can support you to reach your health and wellness goals.