Photo: Simon LambertThis vibrant winter salad brings together golden roasted cauliflower and crisp Brussels sprouts, paired with smashed chickpeas, tender kale and toasted almonds. 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.
