Recipe

MIDDLE EASTERN ROASTED FIORETTO® CAULI BLOSSOM PUMPKIN AND CHICKEPEA SALAD

4 as a main, 6 as a side
Serves
20MINS
Prep Time
35 MINS
Cook Time
11
Ingredients

Ingredients

  • 200g Fioretto® Cauli Blossom
  • 400g can chickpeas, rinsed, drained, pat dry with paper towel
  • 1 tsp ground cumin
  • 1 tsp sumac
  • 4 tbs extra virgin olive oil
  • 1 tbs red wine vinegar
  • 1 tbs pomegranate molasses
  • 80g baby spinach or rocket
  • 1/2 small red onion, finely sliced
  • 100g Persian feta
  • 1/2 pomegranate, seeds removed, see tip

Method

  1. Preheat oven to 200°C fan forced.
  2. Arrange the Fioretto® in a small greased roasting pan. In another greased roasting pan, combine pumpkin and chickpeas. Stir cumin, sumac and 2 tsp of olive oil together. Spoon half over the Fioretto® and half over the pumpkin and chickpeas. Turn the vegetables to coat and roast together, the Fioretto® for 15 minutes and the pumpkin for 30 minutes, until tender. Add the Fioretto® to the pumpkin and chickpeas and cook for 10 minutes.
  3. Meanwhile, whisk remaining olive oil, red wine vinegar and pomegranate molasses together. Season.
  4. Add the spinach and onion to the roasted vegetables and toss gently to combine. Arrange on a large platter and crumble with feta. Sprinkle with pomegranate seeds. Spoon over the dressing and season. Serve.
Tip: When pomegranates are not in season, replace with 1/4 cup dried currants marinated in warmed red wine vinegar.