You may notice that salads become a regular fixture ’round these parts with the arrival of summer. Perth has been showing off with high temps and gloriously sunny days lately, this excites me not only because I love the heat, but I love what summer brings with it. Sun-kissed skin, sandals with brightly coloured toenails peering through, singlets and airy skirts, and of course, deliciously light food.
Salads don’t have to be ‘rabbit food’, the options these days are simply endless. And despite popular belief, I think you can make friends with salad. There are no rules with salad, add whatever you like. Pile it high with your favourite vegetables, roasted seeds and nuts, homemade dressing. Salads appear on our dinner table daily in summer, but each one is different from the last.
This salad is as simple as it gets, and yet is full of rich flavour and complimentary textures. Roast your cauliflower and chickpeas, lightly toast a couple of handfuls of your favourite seeds or nuts (or both) and drizzle over some delightful homemade dressing. Any flavour dressing will do, no rules remember.
Ingredients // serves 4 as a side
1/2 cauliflower, broken into florets
2 cloves garlic, minced
2 tablespoons Grapeseed oil
Sea salt and cracked black pepper
400g tin chickpeas, drained and rinsed
2 handfuls of your favourite nuts and/or seeds
Baby spinach, rocket or leaves of your choice
½ red onion, thinly sliced
2 tablespoons soy sauce
3 tablespoons mirin
3 teaspoons honey (add more if you want it sweeter)
1 teaspoon sesame oil
Preheat oven to 220C.
Place cauliflower florets into a bowl, add garlic, 1 tablespoon oil, salt and pepper and combine well until cauliflower is coated. Spread onto a baking tray and roast for 15-20 minutes until golden.
Pat chickpeas dry with paper towel. Pop into a bowl with 1 tablespoon oil and coat well. Lay chickpeas out on a separate baking tray and roast for 20 minutes until golden.
Lightly toast nuts and seeds in frying pan for a few minutes until slightly scorched and aromatic.
Whisk dressing ingredients in a bowl until well combined.
Plate greens, top with cauliflower, chickpeas, seeds and red onion. Serve with dressing.