1 head cauliflower, chopped into florets
1 x 400g can chickpeas, drained and rinsed
1 teaspoon ground cumin
4 cups silver beet leaves, stalks discarded
2 tablespoons extra virgin olive oil
2 tablespoons crumbled goats’ feta
Salt & pepper to taste
Step 1 Preheat the oven to 200C. Put the cauliflower and chickpeas on an oven tray , spray with oil and sprinkle with cumin, tossing to coat. Roast for 20-30 minutes, until cauliflower is browned and tender, with some crispy dark brown edges.
Step 2 Blanch or microwave silver beet for 1-2 minutes, until tender.
Step 3 Combine cauliflower, chickpeas, silver beet and olive oil in a large bowl. Mix well. Season with salt and pepper. Transfer to a serving plate and sprinkle over goats’ cheese.