Romanesco salad with chickpeas

Ingredients for 6 servings:

• 1 head of Romanesco, cauliflower will do if necessary
• 2 tbsp tahini
• 1 tsp paprika powder
• 1 tsp cumin, ground
• 1 tsp turmeric
• 1 ½ tsp salt
• 1 tsp black pepper
• 1 bunch of flat-leaf parsley
• 1 bunch of chives
• 1 bunch of spring onions, or 5 shallots
• 1 lemon(s)
• 3 tbsp olive oil
• 2 cloves garlic
• 1 piece(s) ginger root, fresh, about the size of a walnut
• 1 red chili pepper(s)
• 2 cans of chickpeas, or 1 large

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

delicious low-carb side dish for pan-fried food, if you like falafel, you will love this salad

Divide the Romanesco into florets and wash, then drain well in a sieve. During this time, prepare the marinade. Finely chop the ginger and garlic, and finely slice the chili pepper. Mix these ingredients with olive oil, tahini, salt, pepper, turmeric, cumin, and paprika powder. Mix the mixture in a freezer bag with the Romanesco, ensuring it is coated evenly. Line a baking tray with baking paper or use a large non-stick casserole dish and spread the cabbage on top. It’s best if the florets aren’t overlapping, as this allows for more roasted flavors. Now place in the oven on the middle rack at 180°C (convection oven) for about 30 minutes. The cooking time depends on the size of the pieces and how soft or firm you like your Romanesco. Taste and remove if you like it. While the Romanesco is in the oven, finely chop the parsley, chives, and spring onions, place them in a large bowl, squeeze the lemon over them, and toss with the drained chickpeas. When the cabbage comes out of the oven, toss it in as well. Finally, drizzle with a generous splash of olive oil and, if it’s not quite spicy enough, add a little more pepper and salt.