Warm Chick Pea and Beetroot Salad

Recipe provided by Edgell

 
 

Salads are not just for summer! Try this warm salad of roasted vegetables, Edgell chick peas and beetroot. 

 

Serves 4

Ingredients

½ cauliflower, cut into florets

400g can Edgell Chick Peas, drained

3 tablespoons olive oil

2 cloves garlic, crushed

1 teaspoon smoked paprika

1-2 tablespoons pepitas 

425g can Edgell Sliced Beetroot, drained

60g baby spinach leaves

75g goat cheese, crumbled 

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Method

  1. In a large bowl, toss cauliflower and Edgell Chick Peas with 2 tablespoons olive oil, garlic and paprika. Place on a baking paper lined tray and cook in a preheated oven at 200°C for 25 minutes.

  2. Spread pepitas on a separate tray and roast for 7-8 minutes or until golden.

  3. Arrange Edgell Beetroot, roasted cauliflower and chick pea mixture and spinach on a serving plate, sprinkle with goat cheese and pepitas. Drizzle with remaining olive oil to serve.

 

TIP: This salad goes perfectly with Moroccan spiced lamb. 

 
RecipesTess LeederLunch, Dinner, All recipes, Quick & easy, all recipes, All 4