Recipe by
Comvita Manuka Honey and nutritionist Rachel Hawkins
Ingredients:
for the salad
• 1 head of cauliflower
• 1 can chickpeas, drained and rinsed
• 1 tsp cumin
• 2 tsp paprika
• 3 cloves garlic, minced
• extra virgin olive oil
• pinch of salt
• 200g mixed lettuce leaves
• 1/2 cucumber, sliced
• 1/4 cup fresh dill, roughly chopped
• 1/4 cup fresh parsley, roughly chopped
• 2 Tbsp fresh chives, finely chopped
• 150g goat’s feta
for the dressing
• 1/4 cup extra virgin olive oil
• 3 Tbsp Comvita UMF 5+ Mānuka Honey
• 2 tsp Dijon mustard
• 1.5 Tbsp white wine vinegar
• Juice of half a lemon
• Pinch of salt
Method:
Preheat oven to 180°C and line a tray with baking paper.
Cut the cauliflower into small florets and place on the tray. Add the chickpeas to the tray and drizzle with a generous amount of oil.
Sprinkle the cumin, paprika, salt and garlic over the cauliflowers and chickpeas and toss to coat. Cook for 40-45mins.
Assemble the salad by placing the lettuce leaves, cucumber, and herbs in a bowl.
Prepare the dressing by placing all dressing ingredients into a jar and shaking to combine.
Once cooked, add the cauliflower and chickpeas to the bowl. Crumble the feta on top of the salad and gently toss through the dressing.