Cauliflower, broccoli & chicken salad

ingredients

• Cauliflower, broccoli & chicken salad

  • 1 small head of cauliflower, cut into florets
  • 1 small head of broccoli, cut into florets
  • 420 gram can chickpeas, rinsed, drained
  • 2 tablespoon olive oil
  • 1 tablespoon harissa paste
  • 2 clove garlic, crushed
  • 250 punnet cherry tomatoes
  • 1 avocado, seeded, peeled, sliced
  • 1/2 bunch mint, leaves only
  • 1/2 bunch coriander, leaves only
  • 1/4 cup raisins
  • 1/4 cup raw almonds, roughly chopped
  • 1 tablespoon pumpkin seeds, toasted
  • 1 roast chicken, sliced
  • red wine vinegar to serve

method

• Cauliflower, broccoli & chicken salad

  • 1

    Preheat oven to moderate, 180°C.

  • 2

    In a large bowl, combine cauliflower, broccoli, chickpeas, oil, harissa and garlic. Mix well to coat. Spread over an oven tray and season to taste. Bake for 15-20 minutes.

  • 3

    Add tomatoes to tray and bake for a further 10-15 minutes until vegetables are tender and golden, and tomatoes have slightly collapsed. Cool a little.

  • 4

    In a bowl, toss vegetable mixture with avocado, herbs, raisins, almonds and seeds. Serve topped with chicken and a drizzle of vinegar.