Roasted Cauliflower, Spiced Chickpea, Couscous & Egg Salad with a Zhoug Dressing
Serves: 6
Ingredients
- For the Zhoug:
- ½ a small bunch coriander, chopped
- ½ a small bunch flat leaf parsley, chopped
- 1 green chilli, chopped
- 1 garlic clove, crushed
- ½ tsp cumin
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tbsp cold water
- sea salt to taste
- For the salad:
- 1 medium, cauliflower, broken into florets
- 2 red onions, halved and sliced
- 2 tsp Baharat spice mix
- 1 tsp turmeric
- olive oil
- sea salt
- freshly ground black pepper
- 300g giant couscous
- 1 can chickpeas, drained and rinsed
- 1 ½ tsp ground cumin
- 6 x dates, pitted and quartered lengthways
- 6 x soft boiled Fairburn’s British Blue eggs, peeled and halved
Method
- To make the Zhoug, put all the ingredients into a blender and whizz until smooth if it’s a little too thick add a little more water, put to one side.
- In a large bowl, toss the cauliflower, red onion, Baharat and turmeric in some olive oil. Season with sea salt and some black pepper and then tip onto a large baking tray. Cook for 25-30 minutes or until the cauliflower is just cooked and beginning to char around the edges. Take out of the oven and allow to cool.
- Meanwhile, cook the couscous according to the instructions on the packet and when cooked, rinse under cold water and leave to drain.
- In a frying pan, add a little olive oil and fry the chickpeas with the cumin until starting to brown slightly.
- In a large bowl, gently toss the cauliflower mixture with the couscous, chickpeas and dates and adjust the seasoning if necessary and sppon the mixture onto a serving dish. Place the eggs on top of the salad and drizzle with the Zhoug and some coriander leaves.
TIP: Feta or griddled Halloumi can be added to the salad
TIP: To cook the eggs, bring a pan of salted water to the boil with a dash of vinegar (this makes it easier to peel the eggs). Lower to a rapid simmer, add the eggs to the pan and immediately begin timing them. For this recipe, cook for 5½ minutes for soft boiled eggs, 6 minutes for medium boiled eggs and 7½ minutes for hard boiled eggs.