Ingredients
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2-3 tablespoons miso paste
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2-3 tablespoons olive oil
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1 tablespoon honey
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sea salt & cracked pepper
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½ cauliflower, cut into bite-sized florets
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2 x 420gm tins chickpeas, rinsed and drained
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1 red capsicum, finely diced
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1 yellow capsicum, finely diced
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1 punnet coloured cherry tomatoes, halved
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200gm green beans, cut into bite-sized pieces
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handful of rocket leaves
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dash of olive oil
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squeeze of lemon juice
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½ cup mixed seeds – pumpkin, sunflower, sesame toasted with a dash of soy sauce
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1-2 radishes, finely sliced, for garnish
Don't be put off by the long ingredients' list. There's a couple of prep-steps but most of it is a throw-together super-tasty filling summer salad. Serves 6-8.
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Pre-heat oven to 190°C and line a large roasting tray with cooking paper.
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Toss the cauliflower and chick peas with the miso paste, oil and honey and mix well. Arrange on the tray and roast for 15-20 minutes or until toasted and starting to caramelise. Set aside.
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Place the beans in a large bowl and pour over boiling water, leave for 2 minutes then drain.
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Toast the seeds in a pan with a dash of soy until coloured and popping.
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To make the salad, layer the cauliflower and chick peas on a large platter with the rocket leaves, then top with the capsicum, tomatoes and beans. Dress with the olive oil, lemon and seasoning. Lastly top with the radish slices & sprinkle with the toasted seeds.
Recipes JO WILCOX; Photography TODD EYRE
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