Roasted chickpea and vegie salad
750 g, cut into florets
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g)
200 g, (1 bunch), halved if large
500 g, cut into chunks
8 clove(s), unpeeled
2 tsp, extra virgin variety
Baby spinach leaves
99% fat-free plain Greek yoghurt
1 cup(s), (240g)
½ small, thinly sliced
½ cup(s), leaves torn
- Preheat oven to 220°C. Place cauliflower, chickpeas, radish, zucchini and garlic on a large baking tray. Sprinkle with sumac, coriander and oregano and season. Drizzle with lemon juice and oil. Toss to coat and arrange in a single layer. Bake for 15 minutes. Sprinkle with almonds. Bake for 20 minutes or until vegetables are golden and tender.
- Arrange spinach on a serving platter. Top with roasted vegetables. Spoon over yoghurt and sprinkle with onion and mint. Serve with couscous.