Roasted Cauliflower and Chickpea Salad with Creamy Coconut Yoghurt Dressing

Ingredients 

1/2 head large cauliflower
3 carrots
1 tin of chickpeas (400g)
2-3 tbs extra virgin olive oil
1/4 cup dried dates
1/4 cup sun-dried tomatoes
1/4 cup toasted walnuts
1 large handful coriander
1/2 tbs turmeric
1 tbs smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1/3 tsp ground cardamon
4-5 cups of lettuce of your choice
3 tbs Natural Coconut Yoghurt
2 tbs tahini
Juice of one lemon

Method

Preheat the oven to 180 degrees fan bake.

Chop the cauliflower and carrots into bite-sized pieces. Cover the cauliflower, carrots, and chickpeas in spices and olive oil and roast for 30-40 minutes. Once roasted, allow to cool to room temperature.

Chop the dates, sun-dried tomatoes, walnuts, lettuce and coriander and add to a bowl.

To make the dressing combine the coconut yoghurt, tahini and lemon juice in a small bowl.

To assemble the salad get a large platter and start with a layer of the salad mix on the bottom, add a few dollops of the dressing, then the roasted cauliflower, carrots and chickpeas and then continue layering the salad this way.