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  • Recipes

  • Spiced Courgette, Cauliflower and Chickpea Salad

Spiced Courgette, Cauliflower and Chickpea Salad

Spiced Courgette, Cauliflower and Chickpea Salad

By OcadoLifePublished on 10 May 2022If you can, make this Spiced Courgette, Cauliflower and Chickpea Salad a few hours in advance – it gets even tastier as the flavours mingle. This veggie dish can be adapted to use up whatever you have in the fridge – peppers, aubergines or cherry tomatoes would all work here. If you don’t have harissa paste, you could use your favourite curry paste such as tikka or masala. 
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Time and servings

35 minsTotal time
4Servings
5 minsPrep time
30 minsCooking time

Ingredients

  • 2 courgettes (approx. 500g), sliced
  • 1 cauliflower, cut into florets
  • 2 tins of chickpeas, drained and rinsed
  • 3 whole garlic cloves, unpeeled
  • 2 tbsp of olive oil
  • 2 tbsp of harissa paste
  • 1 lemon, zested, juice of ½, plus a squeeze
  • 200 ml of natural yoghurt
  • 25 g of fresh dill, roughly chopped
  • 30 g of fresh flat-leaf parsley, leaves picked
  • 30 g of fresh mint, leaves picked

Method

  • Step 1

    Preheat the oven to 240°C/220°C fan/gas 9. Place the courgettes, cauliflower, chickpeas and garlic into an oven tray or 2 large roasting tins – don’t overcrowd the vegetables. Drizzle with the olive oil, season and toss with 1tbsp of the harissa. Roast for 25-30 mins until slightly charred.

  • Step 2

    Remove the roasted garlic cloves from the tray and set aside. Stir the remaining harissa through the veg, along with the lemon zest and juice; set aside to cool to room temperature.

  • Step 3

    Squeeze the roasted garlic cloves out of their skins into a small bowl and mash with a fork. Add the yoghurt, a squeeze of lemon and seasoning; stir well.

  • Step 4

    Toss the herbs into the cooled veg, check the seasoning, then serve with the garlic yoghurt. Chill any leftovers; best eaten within 24 hrs.