- ½ cauliflower
- 2 tbsp peri-peri seasoning
- 1 tsp turmeric
- 5 tbsp vegetable oil
- 150g leeks
- 300g squash, peeled and cubed
- 400g tin chickpeas, drained
- 30g flat-leaf parsley
- 1 pomegranate
- 3 tbsp extra virgin cold-pressed rapeseed oil
- 80g rocket
- Salt and pepper
Rub the cauliflower all over with 3 tablespoons of the vegetable oil, ensuring it’s coated well all over.
Sprinkle over the peri-peri seasoning and the turmeric and rub into the cauliflower. Place on a baking tray and put into the oven at 190°C (170°C fan/gas mark 6).
Cook the cauliflower until the leaves are blackened and the florets are soft, remove from the oven and leave to cool for a few minutes.
Remove the leaves and base of the stalk of the cauliflower, then chop the stalk and florets into small pieces. Put to one side for later.
Shred the leeks by cutting in half along their length and then slicing them thinly.
Fry the leeks in the oil along with the diced squash, until lightly coloured with a few bits of charring and the squash is softening.
Place in a bowl and add the chickpeas and parsley, stir well. Add the cauliflower to the bowl and mix again.
Add the pomegranate seeds and the rapeseed oil and give a final mix.
Place a portion of rocket into your serving bowl and top with a portion of the cauliflower salad.
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