Finished with a zesty green tahini dressing, it’s hearty, wholesome and full of flavour - the perfect way to celebrate winter’s best.
Prep time 20min
Cooking time 25min
Skill Easy-moderate
Serves 4 as a main or 6 as a side
For the salad
½ head cauliflower, cut into florets
300g Brussels sprouts, trimmed - separate outer leaves and halve the cores
1 can (400g) chickpeas, drained and rinsed
1 bunch kale, stems removed, leaves torn
2 Tbsp olive oil (plus extra if needed)
Salt and cracked black pepper
½ tsp ground cumin
½ tsp smoked paprika
½ cup toasted almonds
For the green tahini dressing
¼ cup tahini
Juice of 1 lemon
1 small garlic clove, crushed
½ cup fresh herbs (parsley, coriander, mint, or a mix)
3-4 Tbsp cold water (to loosen)
Salt, to taste
Method
Roast the veges: Preheat the oven to 200°C (fan 180°C).
Toss cauliflower florets and halved Brussels sprouts (cores only) with olive oil, cumin, paprika, salt and pepper. Spread on a baking tray and roast for 20 minutes until golden and tender.
In the last 8-10 minutes of roasting, toss the Brussels sprout leaves in a little oil and add to the tray. Roast until crisp and lightly charred.
While veggies roast, roughly smash chickpeas in a bowl using the back of a fork. Drizzle with a little olive oil and season.
Massage kale with a pinch of salt for 1-2 minutes to soften.
Make the dressing: Blend tahini, lemon juice, garlic, herbs, and salt. Add water, a spoonful at a time, until smooth and pourable.
Assemble the salad: In a large bowl or platter, layer the kale, smashed chickpeas, roasted cauliflower, Brussels sprouts and crispy sprout leaves. Drizzle generously with green tahini dressing and top with toasted almonds.
