1 head cauliflower, cut into slices
1 can chickpeas, drained
1 onion, quartered
3 tbsp olive oil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
15 pitted black olives, chopped
2 tbsp fresh parsley, chopped
2 tbsp lemon juice
3 tbsp tahini
1 clove garlic, minced
1/2 cup feta cheese, crumbled
METHOD
Preheat the oven to 180°C.
Line 2 trays with baking paper.
In 1 tray, areange the cauliflower in a single layer and sprinkle with olive oil, dried oregano, salt and pepper.
On the other tray arrange the chick peas and onion pieces in a single layer and sprinkle with olive oil, dried oregano, salt and pepper.
Bake both in the oven for 25 mins or until the cauliflower browns slightly and the onions soften.
Remove from the oven and allow to cool. Break the cauliflower into smallish pieces. Break the onion parts apart.
In a bowl, combine the olives, parsley and garlic with the lemon juice and tahini.
Add in all the roasted ingredients and toss to coat everything in the dressing. Add feta cheese and toss again (you can skip the cheese if you prefer)
Serve warm or place in the fridgefpr 1 hour for a cold salad.
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