About the Recipe
This is a salad that is crunchy and filling enough to be a meat free main course (because even the most dedicated carnivore should go meat free a couple of days a week.) The cauli is boiled just long enough to take out the "raw" but short enough to leave the crunch and flavour. The chickpeas add extra body a nice shot of vegetable protein. The cumin and honey dressing is spicy sweet and will get the thumbs up from young and old alike.
Ingredients
1 X 350g / 12oz medium cauliflower
1/2 tsp salt
3 stalks of celery
1 bell pepper
1 X 400g / 14oz tin of chickpeas
for the dressing :
1 clove garlic
2 lemons
1/2 tbsp ground cumin
1/2 tsp of salt
1/4 tsp of pepper
1/2 tbsp honey
4 tbsp of extra virgin olive oil
some chopped parsley for garnishing (optional)
Preparation
Remove the leaves and stalk from the cauli, then cut any large florests into bite sized pieces
Bring about 3 cm/1.5 in of water to the boil in a large saucepan. add 1/2 tsp of salt. cook the cauli florets for 2 mins, then drain
Slice the celery stalks and place in a large bowl
Halve the bell pepper and remove the seeds. cut into bite sized pieces then add to the celery in the bowl
Drain the can of chickpeas and add those to the bowl as well
Add the drained cauli to the bowl
To make the dressing:
Crush the clove of garlic and put it in a small mixing bowl of jug. add the juice from the squeezed lemons along with the ground cumin, salt, pepper, honey and extra virgin olive oil. stir together well
Pour the dressing over the salad in the bowl
Sprinkle with the chopped parsely just before serving