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    Cauliflower, Roast Pepper And Chickpea Salad

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    Cauliflower, Roast Pepper And Chickpea Salad

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 2 red peppers, halved and deseeded
    • 3 tbsp olive oil, plus extra for brushing
    • 1 medium cauliflower, cut into florets
    • 1 medium onion, halved and sliced
    • 2 cloves garlic, finely sliced
    • 1 tsp smoked paprika
    • 2 tsp white wine vinegar
    • 3 tbsp extra virgin olive oil
    • 20g pack fresh coriander, chopped
    • 410g can chickpeas, drained and rinsed
    • 150g feta, cut into chunks


    1. Preheat the oven to 200°C, gas mark 6. Place the peppers in a small roasting tin, brush them with olive oil and season. Roast in the preheated oven for about 30 minutes, or until completely tender. Leave to cool a little, then slice the peppers into strips.
    2. Meanwhile, place the cauliflower florets in a saucepan and cover with cold water, bring to the boil and cook for 3-4 minutes, until just tender, but still with a bit of bite. Drain really well.
    3. Add 2 tablespoons of olive oil to a frying pan and sauté the onion for 3-4 minutes, until soft and pale gold. Add the garlic and the smoked paprika, season and cook for another minute. Scrape this into a flat, broad serving bowl along with the peppers. Without cleaning the pan, add another tablespoon of oil to it. Return the pan to the heat and add the cauliflower. Fry quickly to get a bit of colour and to heat through.
    4. Add the cauliflower to the bowl. Pour the white wine vinegar into a cup and season. Whisk in the extra virgin olive oil to make a dressing. Pour this over the salad, add the coriander, chickpeas and feta, and gently mix. Serve immediately with warm griddled pitta bread.

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