Cauliflower, Chickpea and Pomegranate Salad
Serves: 2
One of my very favourite warm salads: a lovely light meal for autumn.

  • 1 small head cauliflower
  • 3 tbsp regular olive oil
  • ½ tsp ground cinnamon
  • 2 tsp cumin seeds
  • 250g home-cooked chickpeas (or the same drained weight from a jar or can)
  • 1-2 tbsp harissa, to taste (I only used 1 tbsp - but I'm a wimp when it comes to spice)
  • 4 smallish ripe vine tomatoes (about 150g)
  • 1 tsp sea salt flakes, or to taste
  • 3-4 tbsp pomegranate seeds
  • 1 large bunch flat-leaf parsley, picked
  • 2 ounces feta (optional)
  1. Heat the oven to 220C/gas mark 7. Trim the cauliflower and separate it into small florets. Pour the oil into a large bowl, add the cinnamon and cumin, and stir or whisk to help the spices disperse. Tip in the cauliflower florets and toss to coat. Pour the contents of the bowl into a small oven tray and roast for 15 minutes. Don’t wash out the bowl you’ve been using just yet.
  2. Tip the chickpeas into the empty cauliflower bowl, and add the harissa, tasting it first for heat, to see if you want to use both tablespoonfuls. At the risk of being repetitive, toss to coat. Quarter the tomatoes, add them to the bowl, and shake or stir to mix. When the cauliflower has had its 15 minutes, remove the tray, tip in the chickpeas and tomatoes, toss to combine and return to the oven for a further 15 minutes, until the cauliflower is tender.
  3. When the cauliflower is ready, remove from the oven and sprinkle the salt over the vegetables, then (and this isn’t the last time) toss to combine with half the pomegranate seeds, before dividing between two bowls. Divide the parsley leaves between the two bowls and toss to mix. Scatter with the remaining pomegranate seeds and the feta if desired and serve.
  4. Recipe from Simply Nigella by Nigella Lawson.
Recipe by mirandasnotebook at