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  • Recipes
  • Spiced Courgette, Cauliflower and Chickpea Salad
Spiced Courgette, Cauliflower and Chickpea Salad

By OcadoLife
If 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 –…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.