Is it a plane? Is it a bird? No, it's a roasted broccoli salad... with spices. If that opening line has not grabbed your attention, then hopefully the recipe will.
Guys, this is easily one of the favourites. Maybe a favourite of all time! The colours and the flavours are fantastic, and it’s a real hit at family dinner gatherings. The roasted broccoli with cumin and cinnamon makes the most delicious base, which is then piled up with crunchy chickpeas, pomegranates, almonds, tahini, and coriander to create something really amazing. Throw in your magnetic spice jars for easy spice extraction and you are winning on all fronts.
Ingredients
For the salad:
- 1 x 400g tin of chickpeas, drained
- 2 x broccolis, cut into florets
- 3 garlic cloves, chopped
- Pinch of cumin
- Pinch of cinnamon
- Olive oil
- Tasman sea salt natural flakes (to taste)
For the dressing:
- ½ cup natural coconut yoghurt (or regular yoghurt)
- 1 large tbs of tahini
- Juice of half a lemon
- Squeeze of maple syrup (or honey)
- Tasman sea salt natural flakes
To serve:
- Handful of pomegranate seeds (or dried cranberry)
- Handful of roasted almonds
- Handful of fresh chopped coriander
Method
- Preheat oven to 200c.
- Place broccoli florets in a large baking dish and toss with olive oil, garlic, the drained chickpeas, a generous pinch of cinnamon and cumin, and salt.
- Roast in the oven for 20-35 minutes until the broccoli is slightly charred on the outside.
- Make your dressing by mixing together all of the ingredients and put to one side.
- Once everything is cooked, place your broccoli and chickpeas on a serving dish, and drizzle with the salad dressing. Top with pomegranate seeds (or the dried cranberry), roasted almonds, and chopped coriander.
